by Ruth Wirt from Cookin’ with the Coyotes: Friends in Your Cupboards
There are a lot of great versions of this quintessential Minnesotan soup, Ruth’s is the best. You can sub turkey. You can skip the meat and use a veggie broth to make it vegetarian. But the rest of this recipe is perfect, don’t change a thing.
Process:
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Sauté onion; add flour, then add broth.
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Cook to a boil, about 1 minute.
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Add rice, chicken, carrots, almonds and salt; simmer for 5 minutes.
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Blend in evaporated skim milk and sherry.
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Heat to serving temperature.
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Garnish with parsley or chives.
Ingredients:
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6 tablespoons butter
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1 tablespoon minced onion
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½ cup flour
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2 ½ cups chicken broth
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2 cups cooked wild rice
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2 cups cubed chicken
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½ cup grated carrots
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3 tablespoons chopped almonds
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1 can evaporated skim milk
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2 tablespoons dry sherry
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minced parsley or chives
Pottery Used: Flameware Dutch Oven, Soup Bowls
