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Wild Rice Soup, Persimmon Cookies

November 19, 1992|ROSE DOSTI

DEAR SOS: Wild rice soup was served at the St. Paul Hotel in St. Paul, Minn. I would appreciate your effort to obtain the recipe. It will be worth it.


DEAR RUTH: Rich, rich, rich, but good, good, good for a wintry holiday table.

CREAM OF MINNESOTA WILD RICE SOUP 2 cups wild rice 1 cup butter 1 cup flour 1 1/2 to 2 quarts rich chicken stock 1/4 pound bacon, finely diced 1 medium onion, chopped 1/2 pound carrots, peeled and chopped 4 stalks celery, diced 1/2 pound mushrooms, sliced 2 tablespoons diced red pimiento 1 bay leaf 1 to 2 tablespoons fresh thyme leaves, chopped Salt, pepper 2 cups heavy whipping cream or half and half

Cook wild rice according to package directions, about 20 minutes.

Meanwhile, melt butter in medium skillet over low heat. Add flour and blend well. Cook, stirring, 10 to 15 minutes, being careful not to brown.

In large kettle, heat chicken stock to simmer. Whisk in roux until smooth. Strain mixture. Clean kettle and reheat. Add diced bacon and cook until almost crisp. Stir in onion, carrots, celery and mushrooms. Saute 10 minutes or until tender. Stir in pimiento, bay leaf and thyme. Season to taste with salt and pepper.

Add stock mixture and wild rice to kettle. Simmer over medium-low heat, 20 to 30 minutes, adding more stock as needed. Stir in whipping cream (add more as needed to desired consistency) and heat to serving temperature. Adjust salt and pepper to taste. Makes 12 servings.

Each serving contains about: 498 calories; 679 mg sodium; 103 mg cholesterol; 37 grams fat; 34 grams carbohydrates; 10 grams protein; 1.05 grams fiber.

DEAR SOS: My wife grew up enjoying her grandmother's Persimmon Cookies. Unfortunately the family recipe has been lost. Do you have a recipe so I can revive this family tradition?


DEAR ROBERT: Give these cookies a try.

PERSIMMON COOKIES 2 cups flour 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 cup chopped walnuts 1/2 cup raisins, optional 1/2 cup butter or margarine 1 cup sugar 1 egg 1 teaspoon baking soda 1 cup pureed persimmon pulp

Sift together flour, nutmeg, cinnamon and cloves. Stir in walnuts and raisins.

Cream butter with sugar until light and fluffy. Beat in egg until smooth. Stir baking soda into pureed persimmon. Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition.

Drop batter by heaping teaspoons onto greased baking sheet. Bake at 350 degrees about 15 minutes. Makes about 2 dozen.

Each cookie contains about: 138 calories; 43 mg sodium; 19 mg cholesterol; 7 grams fat; 17 grams carbohydrates; 2 grams protein; 0.29 gram fiber.

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