Cream of Wild Rice and Mushroom Soup

 As cooler weather is drawing near and we look forward to Fall and Winter, soup is always on our menu. I make soup every weekend.

Here's a bit of information about Wild Rice:

1 C of Wild Rice = 3 - 4 C cooked, that's 6 - 8 servings from just 1 C of Wild Rice.

At $6 per pound, it's less than 38 cents per serving.

Uncooked Wild Rice keeps up to 5 years in an airtight container. Cooked Wild Rice (plain) keeps 1 week when refrigerates. Drain well and keep in an airtight container.

Wild Rice is easy to prepare. Add 1 C of uncooked cultivated Wild Rice to 3 - 4 C of Boiling Water. Return to a Boil, stir well. Cover and simmer for 30 - 60 minutes or until the kernels begin to open. after cooking with Wild Rice you will define your preferred cooking time and water content. The texture of the Rice is a personal preference. For a chewier texture cook for less time. For a tender, fluffier texture cook longer.

Cooked and drained Wild Rice will keep up to 6 Months in a Freezer, in an amor tight container.

It's not recommended to use Wild Rice in Sweet Recipes.

Wild Rice is a high - fiber complex carbohydrate, high in quality protein and low in fat, with only 83 calories per 1/2 C serving.

Wild Rice is the only Cereal Grain Native to North America.

It's Minnesota's official State grain.

They produce 7 - 12 Million pounds annually.

Cultivated Wild Rice Paddies provide a great Habitat for Waterfowl and other Wildlife.

Wild Rice is Gluten Free.

Information provided by the Minnesota Cultivated Wild Rice Council

Many thanks to our friend (Marit), in Minnesota, that provides us with Minnesota Wild Rice.

www.mnwildrice.org

Cream of Wild Rice and Mushroom Soup:

Here's what you'll need:

A Large Soup Pot or Dutch Oven.

2 TBS Olive Oil

8 oz. of Cremini Mushrooms, sliced. 

2 Medium Carrots, diced.

2 Ribs of Celery, diced.

1 Medium Onion, diced.

3 Cloves of Garlic, minced.

6 C of Vegetable Broth. (I use Better than Bouillon's No Chicken Vegetarian Broth)

1 1/2 C Uncooked Wild Rice (of course I use Minnesota Wild Rice)

1 C Heavy Cream

1 tsp Fresh chopped Thyme

Salt and Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:

Oil, until Hot.

Add:

Mushrooms

Onions

Carrots

Celery

Cook 5 minutes.

Add:

Broth

Rice

Bring to a Boil.

Reduce Heat to Medium -Low.

Simmer 30 minutes.

Remove from Heat.

Add:

Cream

Thyme

Salt and Pepper to taste.

Enjoy!

Peace in the Kitchen!