Family recipes hold a special place in our hearts, because the smells and tastes all bring back memories of meals shared. This one is a favorite around here.
Ruth was a spitfire in life and in the kitchen. She loved making people gifts. I remember one Christmas she gave rock hard rice crispy bars with Red Hots embedded in them to a boyfriend of mine she was not particularly fond of … I still giggle thinking of him trying to politely choke them down.
Now that Fall is in the air, it’s time to get out one of her go-to classics.
Chicken Wild Rice Soup, A Minnesota Tradition
- 6 T. butter
- 1 T. minced onions
- ½ C. flour
- 2 ½ C. chicken broth
- 2 C. cooked wild rice
- 2 C. cubed chicken
- ½ c. grated carrots
- 3 T. chopped almonds
- 1 can evaporated skim milk
- 2 T. dry sherry
- minced parsley or chives
Saute onion; add flour, then add broth in a Clay Coyote Flameware Saucepan.
Cook to a boil, about 1 minute. Add rice, chicken, carrots, almonds and salt; simmer 5 minutes. Blend in milk and sherry; heat to serving temp. Garnish with parsley or chives.
PS: We added mushrooms to this one, it’s a very forgiving recipe that you can modify and play with over and over.
