The pictures do not nearly do this soup justice. What a perfect recipe this is. Adapted from the Lund’s/Byerly’s of Minnesota and made with home made turkey stock. This soup is the real deal. Huge thanks to native Minnesotan and arbiter of good taste Evan for suggesting that we try making it!
I made this soup with wild rice straight from Minnesota. The soup is so hearty and perfect for the winter but really not too buttery or creamy and it has vegetables and nuts and nice texture to it. It would be an impressive addition to a dinner party menu I’d say.
Recipe after the jump.
Minnesotan Wild Rice Soup (Adapted from Lund’s/Byerly’s)
- 2 cups cooked wild rice
- 6 tbsp unsalted butter
- 2 tbsp minced red onion
- 2/3 cup flour
- 3 cups homemade turkey stock
- 1/2 cup finely minced carrots
- 3/4 cup minced ham
- 3 tbsp slivered almonds
- 1/2 tsp sea salt
- 1 cup whole milk
- 2 tbsp red wine
- chopped parsley to garnish
1. Cook your wild rice first. It will take about an hour. During this time you can get all of your prep out of the way. Dice the ham steak into small cubes.
2. Pulse a medium carrot in a food processor until it is finely minced like so.
3. In your heavy pot, melt butter and simmer until brown. Add onions and stir until they are tender. Add the flour and stir well until completely incorporated.
4. Add the stock in increments. Then heat until it begins to boil. Boil for a few minutes, then add in wild rice, carrots, ham, almonds, and salt. Simmer for 5 minutes or so.
5. Now add in the milk and red wine, and stir well. Serve warm and garnish with parsley.
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