Native American Wild Rice Soup Food

BYERLY'S WILD RICE SOUP

Steps:

• Melt the butter in a soup pot.
• Saute the onion until it is softened.
• Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
• Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
• Add half-and-half and sherry, heat until just heated through.
• Garnish with chopped fresh parsley or chives.

NATIVE AMERICAN WILD RICE SOUP

Steps:

• Place water in medium saucepan, add wild rice and bring to boil over medium heat.
• Reduce heat to low, cover and simmer for about 45 minutes.
• Do not drain; set aside.
• Melt butter in 5 quart Dutch oven or kettle over medium heat.
• Add onion and mushrooms and saute about 3 minutes, until vegetables soften.
• Add rosemary.
• Add flour gradually to mushroom mixture, cooking and stirring frequently over medium-high heat, until mixture boils.
• Add chicken broth; bring to a boil, boil 1 minute.
• Stir in reserved wild rice and any remaining liquid, salt and black pepper.
• Stir in whipping cream and sherry; do not let boil.
• Serve immediately.

WILD RICE - OJIBWA STYLE

Steps:

• 1. Rinse wild rice under running water. Bring rice and water to a boil. Lower heat, cover and simmer slowly until rice curls and forks at the ends
• 2. While rice is cooking, take a large handful of bacon ends and pieces and fry until bacon is fully cooked. Remove meat and slice into small bits.
• 3. Mix fat and bacon bits into rice at anytime while it is still cooking.