Minnesota Wild Rice Beer Cheese Soup Recipe 455

Steps:

• Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn't clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don't let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip--if this soup gets you drunk, you didn't simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you'd like--or you can eat it just the way it is.

Steps:

• 1. In a large soup pot, add water and bring to boil. Add rice and cook until tender. Remove rice from the pot, drain and set a side. See basic cooking instructions for Wild Rice below.
• 2. In the same pot, on medium high heat, add oil and vegetables and saute for 5 minutes. Add stock and chicken and cook for 20 additional minutes at medium low heat.
• 3. Add rice back, heavy cream or milk and heat for 5 minutes.
• 4. In a separate pot, melt butter and whisk in flour to make a roux. Add this mix a little at a time to thicken the soup. The roux must cook for at least 20 minutes.
• 5. Taste and adjust seasoning with salt and pepper.
• 6. NOTE: Wild Rice Cooking-- its a 1 cup rice per 3 cups liquid. For THIS recipe it would be 1/2c rice to 1 1/2 c liquid. Follow these instructions on basic cooking method for wild rice. Wash rice thoroughly by running it under cold water in a strainer. Add rice to boiling liquid in a heavy saucepan or pot. Reduce heat and simmer covered for 35-50 minutes (about 45 minutes or so) or until kernels puff open. Then, uncover, fluff with a fork and simmer 5 more minutes and drain off excess fluid. If you like chewier rice, cook for less time. If you cannot find wild rice where you are, you can go online and purchase it, or check to see if your local grocery store would be able to order it for you. It has a very nutty and earthy taste I am sure you will love. Try it in your holiday dressing, hot dishes and more. If buying chicken stock rather than using fresh, buy low sodium or no salt so you can control the sodium in the soup. If you do not like thickened soup, you do not need the roux as the rice does thicken up the soup by itself.

Steps:

• Fry bacon until crisp; remove with a slotted spoon to drain on paper towels and reserve 2 Tbs of drippings in pan.
• Saute onion in bacon drippings until soft, then stir in flour.
• Slowly add water and broth, stirring to combine.
• Bring to a boil and cook until thickened (about 3-5 min) then add rice.
• Cover and reduce heat to low, simmer for 5 minutes.
• Add half and half (or evaporated milk), cheese, sherry and reserved bacon.
• Cook until cheese is melted while stirring constantly.
• Divide into bowls and garnish with parsley.

Steps:

• In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.

Steps:

• Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
• Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Steps:

• Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes.
• Saute' onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme.
• Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.