Ladle into bowls, garnish with almonds and serve hot. Taste and adjust seasoning, as necessary. Turn the heat down to low and allow to simmer for 20 minutes.Īdd the cooked roasted wild rice, chicken, cream, sherry or Marsala, salt, pepper, parsley and thyme and cook until warmed through, about 5 minutes. Whisk in the chicken broth and bring to a boil. Thymus serpyllum (wild thyme) is an aromatic medicinal plant possessing several biological properties, including anticancer activity, and extracts of this plant were found to inhibit DNMTs in breast cancer cells 34. Cook, stirring occasionally, until softened, about 5 minutes.Īdd flour and stirring occasionally, cook for 1 minute. Sauté until translucent, about 5 minutes. In a large saucepan over medium heat, melt the butter and add the onion. BG, Hydrolysed Collagen, Hyaluronic Acid Na, Shea Butter, Wild Thyme Extract. Spread the sliced almonds in a single layer on a parchment paper-lined baking sheet and bake in oven until almonds are lightly browned and fragrant, about 7 to 10 minutes. Upcoming Event: Southampton Comic Con & Gaming Festival please read. This will ensure the rice does not get mushy when added to the soup.Ģ tablespoons sliced almonds, toasted, for garnishĦ tablespoons unsalted butter, room temperatureġ small leek, halved lengthwise, rinsed well, and thinly slicedĦ cups chicken broth, at room temperatureġ ½ cups cooked roasted wild rice, al denteġ/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 ½ cups)ġ ½ teaspoons freshly ground black pepper, more to tasteĢ tablespoons freshly chopped flat-leaf parsley, stems removedġ teaspoon freshly chopped thyme leaves, stems removed Recipe Instructions Notes: Be sure to rinse your wild rice and only cook until the kernels are al dente, not too tender. Next on my bucket list is to plan a visit to the beautiful Boundary Waters Canoe Area Wilderness, the magical place that inspired this soup! One of Minnesota’s most beautiful and remote areas-named among the “50 Places of a Lifetime” by National Geographic Traveler. Sara has fond memories of this soup always being served with fresh, warm popovers and maple butter! What a perfect accompaniment. It is exactly what I envisioned when Sara so passionately described her favorite comfort food, and it is as deliciously satisfying as I imagined-truly a soul warming, comforting soup. The Marshall Field’s references led me to a creamy chicken and wild rice soup recipe which appeared in their cookbook-today I am sharing a version of that recipe. New Yorker’s have similar childhood recollections of Christmas at Macy’s Herald Square. There are numerous bloggers from Minnesota who share their version of this popular soup and I loved reading about their childhood memories of visits to the Boundary Waters Café and Marshall Field’s. The rice she loves is made by Lund & Byerlys where I found a recipe for a creamy soup that included ham. Her favorite comfort food is a creamy wild rice soup, made with her favorite roasted wild rice. Our go-to comfort foods say so much about where we grew up and how we were raised, they connect us to our roots and wrap us in familial warmth. We talked at length about comfort food and concluded that there is no more reliable a cure for whatever ails you-whether you make it like grandma or update it for your own palate. Sara recalled an entertaining dinner conversation we had in Southampton a few years ago. My dear friend, Sara, a Minnesotan, gifted me a bag of her favorite roasted wild rice-it is a little harder to come by than you would image! There is no better way to thank a hostess than with a thoughtful gift you know she will appreciate, and it is especially touching when you share something that also brings your friendship closer together. Red Wine 8032 Pinot Noir Patrick Javillier, Savigny Les Beaune, Premier Cru Burgundy, France, 2018 8002 Pinot Noir, Bouchard Père & Fils, Beaune Du Chateau, Premier Cru Burgundy, France, 2017 8004 Pinot Noir, Dobbes Grand Assemblage, Willamette Valley, Oregon 2020 8015 Tempranillo, C.V.N.E Imperial, Grand Reserva Rioja, Spain, 2015 8028 Pinotage, Beeslaar Stellenbosch, South Africa, 2019 8003 Nebbiolo, Castello di Neive Barbaresco Santo Stefano Piedmont, Italy, 2017 8004 Nebbiolo, Damilano, Cannubi Piedmont, Italy, 2016 8005 Nebbiolo, G.Adapted from The Marshall Field’s Cookbook (Book Kitchen 2006)
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