Minnesota Wild Rice Soup

Our Minnesota Wild Rice Soup was introduced during the open of the Hotel in 1992, by Chef Robin Rosenberg. Wild rice is a native Minnesota plant and harvested by way of canoe threshing. Our Wild Rice Soup recipe is our way of celebrating Minnesota’s bounty.

• 1 cup cooked diced chicken meat
• 1/2 cup diced tomatoes
• 12 white mushrooms, finely chopped
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cups cooked wild rice
• Salt & white pepper to taste
• 1 quarts chicken stock
• 2 bay leaves
• 2 cups heavy whipping cream
• 4 oz flour
• 4 oz butter
• 2 oz canola oil

Melt butter in sauté pan and whisk in flour, forming a roux.

Cook roux until golden brown and set aside. In large soup pot heat canola until oil is smoking. Add onion, celery and bay leaves and sauté until translucent. Add chicken stock, chicken meat, diced tomatoes, finely chopped mushrooms and cooked wild rice. Season soup with salt and pepper to taste and bring to a boil. Add heavy cream and reduce soup to a simmer. Add roux to soup until you reach desired consistency.