Creamy Wild Rice Soup

In Minnesota, wild rice is our local “grain,” even though it is actually a grass. Hand-harvested, tender wild rice is beautiful to look at, tastes delicious, and, depending upon the year, is available in many variations of gray. The more it soaks, the more the kernels open and soften. It makes flavorful soup because it becomes creamier and creamier as it cooks. It is also lovely with somewhat traditional soup flavors like celery, carrots, and savory herbs.

1 1/4 cups hand-harvested and parched wild rice cooked in 3 cups water

2 tablespoons olive oil

1 onion, chopped

2 carrots, sliced or diced 1/2 head celery, sliced (about 1 cup)

2 cups mushrooms (cremini or shiitake are very nice), sliced

1 tablespoon minced fresh tarragon or 2 teaspoons dried

1 tablespoon minced fresh thyme or 2 teaspoons dried

1 tablespoon minced fresh oregano or 2 teaspoons dried

2 teaspoons garlic powder

1 teaspoon salt

4 cups milk (almond or another nut milk works well for vegan version)

1 cup rice vinegar or white wine vinegar

• Heat the olive oil in a stockpot and sauté the onion, carrots, celery, and mushrooms for 5 to 7 minutes, then add the tarragon, thyme, oregano, garlic powder, and salt.
• Add the milk and simmer for 15 minutes.
• Then add the wild rice and vinegar.
• Simmer over low heat until the soup thickens and the rice begins to curl.

SERVES 8 TO 1 2