Minnesota Wild Rice Soup

The Sisters of the Spoon live about two hundred miles apart they called each other on a winter day and wouldn’t you know they are both making Minnesota Wild Rice soup. Of course they have two ways, and two different recipes. But first What is Minnesota wild rice? It is not actually “rice” but a grain. Suzy uses a crockpot that was too small then moves to a dutch oven. Sharon uses a pan then a dutch oven.

Minnesota Wild Rice, a Native American Connection

Over thousands years ago the Ojibwe arrived from the East a migration lasting centuries into the Minnesota Great Lakes area. “Together with their Anishinaabe kin, the Potawatomi and Odawa, they followed a vision that told them to search for their homeland in a place “where the food floats on water.” The Ojibwe recognized this as the wild rice they found growing around Lake Superior (Gichigami), and they settled on the sacred site of what is known today as Madeline Island (Mooningwaanekaaning).”

Wild rice is called manoomin in the Ojibwe language related to the word minomin which means, good berry. This highly nutritious wild grain is gathered from lakes and waterways by canoe in late August and early September, during the wild rice moon, in Ojibwe manoominike gizis.

Minnesota Wild Rice farming

In the 50’s and 60’s it came into the white man’s market and farmer’s began cultivating this lucrative crop. Wild Rice is the only grain that grows out of the water. According to a University of Minnesota 2019 study, the cultivated wild rice industry contributes $58.4 million and 641 jobs to the state. This superfood is actually green when harvested, during the curing process it turns brown. After curing the grain is parboiled then goes through a three step drying process before being milled. If not available in your area, order here https://amzn.to/3S5vaam

Here are their Minnesota Wild Rice Soup Recipes.

The Sisters of the Spoons Wild Rice Soup Recipes

Yield: 8 servings

Sharon's Wild Rice Soup Recipe

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Sharon homestate of Minnesota is the top producing state of Wild Rice.

Ingredients

• 3 cup uncooked wild rice
• 1 tablespoon oil
• 1 quart water
• 1 chopped medium size onion
• 1 finely chopped piece of celery
• 1 finely chopped medium carrot
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half cream
• 1/2 teaspoon crushed dried rosemary
• 1 teaspoon salt

Instructions

1. In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender
3. Stir in flour until blended; cook and stir for 2 minutes.
4. Slowly stir in broth end undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes.
5. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes 

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 296Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 8gCholesterol 54mgSodium 753mgCarbohydrates 24gFiber 2gSugar 4gProtein 6g

Yield: 8

Suzy's Minnesota Wild Rice Soup Crockpot Recipe

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Sharon lives in Minnesota, Suzy about 200 miles away in North Dakota, talking on the phone, they realized they both have a big pot of Wild Rice Soup simmering on the stove. Using two different ricpes. They are the Sisters of the Spoon!

Ingredients

• 2 Chicken thighs ok if they are frozen
• 6 cups water
• 3 Tbps Better than Chicken bouillon
• 1 Cup uncooked Minnesota Wild Rice

Vegetables

• 1 1/4 cup chopped onion ( small or medium
• 4 cloves of garlic peeled and chopped
• 3-4 peeled and sliced carrots
• 3 chopped celery stalks

Seasonings

• 2 dried bay leaves
• 2 tsp dried rosemary crushed
• 1 tsp dried thyme
• 1/4 tsp ground sage

Finishing the soup

• 2 tbsp butter
• 8 ounces thinly sliced mushrooms
• 2 cups water
• 2 cups half and half

Instructions

1. In a crockpot on low heat, place chicken, add water, bouillon, Minnesota wild rice, vegetables, seasonings Let cook for 6 to 8 hours
2. Remove Chicken, remove skin and bones, shred and put back in the soup
3. Remove bay leaves
4. My crock pot was too small to finish. I prefer my mushrooms sauted and added to a recipe; add butter to a Dutch oven, saute the mushrooms.
5. Dump the soup from the crock pot into the Dutch Oven with the mushrooms
6. Add two cups of water
7. Heat to simmer, reduce heat add half and half
8. Stir and heat
9. Serve

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 224Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 70mgSodium 207mgCarbohydrates 15gFiber 2gSugar 6gProtein 12g

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Community Calendar ND in a very unscientific poll on Facebook, to a little under 10,000 viewers, which is shared and to those who took the time to give their opinion about 1000 mostly in the Bismarck Mandan area, votes cast and counted. Who Knoephla’s soup tastes the best according to the poll?

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