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.