What Minnesotans make.....

We soon found out that to live in Minnesota, there is a food staple in the wintertime. That would be wild rice soup. The first time we had it, we were in heaven and now I've resorted to making in double batches and then freezing it. It's hearty, filling, and delicious. We had it in soup bowls for Christmas Eve dinner, and it was fabulous. Here is the recipe:

WILD RICE SOUP

Makes 8 servings
3 cups water, or more
3/4 cup uncooked wild rice rinsed
1/2 cup chopped onions
3 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup flour
4 cups water
4 chicken-flavored bouillon cubes
1 1/2 cups chopped, peeled potatoes (I leave the peel on mine)
1/2 cup chopped carrots
1/2 tsp. dried thyme
1/2 tsp. nutmeg
1 bay leaf
15 oz. can whole-kernel corn, undrained
2 cups half-and-half
3 cups (1 lb.) cubed ham, fully cubed ham
2 Tbsp. parsley

1. In a medium-sized saucepan, combine 3 cups water and wild rice. Bring to a boil. Reduce heat, cover, and simmer 35-40 minutes, or until tender. Check after 20 minutes, and again after 30 minutes, to make sure the rice isn't cooking dry and scorching. Add more water if needed.

2. In a large saucepan, cook onions and garlic in butter until crisp-tender. Stir in flour. Cook one minute, stirring constantly.

3. Gradually stir in 4 cups water and bouillon cubes into onion and garlic. Add potatoes, carrots, thyme, nutmeg, pepper, and bay leaf.

4. Bring vegetable mixture to a boil. Reduce heat, cover, and simmer 15-30 minutes.

5. Add corn to vegetables. Cover and simmer for an additional 10 minutes.

6. Stir in half-and-half, ham, cooked wild rice, and parsley. Cook until heated through.

7. Remove bay leaf and serve.