Recipe - Minnesota Wild Rice Soup

One fourth cup Butter
One fourth cup Raw wild rice
2 tablespoon Blanched cut or sliced up almonds
One half cup Finely minced onions
One half cup Finely minced celery
One half cup Finely minced carrot
Soupstock
2 teaspoon Arrowroot (opitional)
2 cup Whipping cream

SOUP STOCK
2 Duck or chicken carcasses
1 Smoked ham bone
1 Mediumsize onion; cut or sliced up
1 tablespoon Maggi seasoning or
KnorrSwiss Aromat
seasoning
Salt and pepper to taste
1 Bay leaf
One fourth Stalk celery; chopped
2 Carrots; chopped

In a large kettle over medium heat, combine the carcasses, ham bone, onion,
Maggi seasoning, salt and pepper, bay leaf, celery, carrots and 11/4
quarts water. Bring to a boil; reduce heat to low and simmer approximately
1One half hours. Strain. Since we opened in 1972, this recipe honoring
Minnesota wild rice has remained one of the most popular items on our menu.
People from out of state return especially to taste this soup again. In a
large kettle over medium heat, combine the carcasses, ham bone, onion,
Maggi seasoning, salt and pepper, bay leaf, celery, carrots and 11/4
quarts water. Bring to a boil; reduce heat to low and simmer approximately
1One half hours. Strain. Since we opened in 1972, this recipe honoring
Minnesota wild rice has remained one of the most popular items on our menu.
People from out of state return especially to taste this soup again.

ORION ROOM

NICOLLET MALL, MINNEAPOLIS

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.