Being a native Minnesotan and a fan of wild rice, I think I’ve tried every kind of wild rice soup imaginable.  This, however, is my wild rice soup of choice.  It combines both wild rice with white, has chunks of chicken and terrific seasoning.  If you haven’t tried turmeric, it’s time to add it to your pantry.

I cut this recipe out of the Minneapolis Star and Tribune over 25 years ago because I had tried it in the Loon Cafe restaurant and loved it - I just looked them up on the net to see if they are still in existence - not only are they still around, but they still have this soup on their menu.

The soup is great the next day (as in the picture) and also freezes well.  I’ve increased the chicken stock to 4 quarts from the recipe’s original quantity of 3 quarts - and it’s still more like a stew than a soup.  Add some more stock if you prefer it more like a soup.  I’ve tried it both with and without the egg yolks - if you want a healthier version, just leave them out.

Wild Rice Soup

Serves 8

1/4 cup butter
4 large celery stalks, diced
2 large carrots, diced
1 small onion, diced
1 small red onion, diced
1/2 cup sliced green onion
1/2 cup slivered almonds

1 Tbls. dried dill
2 tsps. freshly ground pepper
2 tsps. garlic salt
2 bay leaves
1/2 tsp. turmeric

4 quarts chicken stock
1 1/2 cups wild rice
1/4 cup white rice
1/2 tsp. salt

6 egg yolks
4 cups diced cooked chicken
3 cups sliced mushrooms

 Melt the butter in a heavy large skillet over medium-low heat.  Add the celery, carrots, onions and almonds and cook until slightly softened, about 5 minutes.  Mix in the dill, pepper, garlic salt, bay leaves and turmeric.

Bring the stock, wild and white rice and salt to a boil in a large pot.  Reduce the heat, add celery mixture and simmer 30 minutes.  adding more stock if the soup is too thick.

Whisk 1 cup hot soup into the yolks, then whisk back into the soup.  Add the chicken and mushrooms.  Discard the bay leaves.  Heat soup gently; do not boil.