Recipe: Wild Rice Vegetable Medley Soup

Note: Back in the 1980s, we became fans of Byerly's Grocery Store in the Minneapolis area. Byerly's was upscale and largely outside our pocketbook range for regular trips. Even our car looked out of place. Living far away had its benefits. We could justify special trips there 1 to 2 times a year.

As I recall, 2 things stand out as to why I was drawn to Byerly's. 1st, the Folks there appeared to use the best of ingredients although we were not into "organic" then. But this little practice produced savory delights outside that which I was accustomed to. 2nd, Byerly's offered great selections plus talented Home Economists' regularly launching tantalizing new Recipes and Products.

One of my favorites was their Wild Rice Soup, which we would purchase packaged in the freezer section. Over time, I would pour over the ingredients listed on the package. This was the start of making my own version.

This recipe, which I made today, is reminiscent of that soup. While I am giving amounts here, I would suggest that you vary portions based upon your own tastes. All ingredients are chemical free. We grew those marked with an "*".

The Wild Rice was a gift from Dorreen; it came from Native Harvest, which is an outlet for local artisans preserving traditions, offering economic development, and recovering land of the Anishenaabe people on White Earth Reservation. The Wild Rice was harvested in the traditional manner. http://nativeharvest.com/

4 Tablespoons Butter
2 Cloves Garlic*
1 1/2 cups chopped Carrots (I used mostly orange but also included a yellow one)*
1 1/2 cups chopped Leeks*
2/3 cup chopped Almonds*
1 cup Frozen Corn, thawed*
1 1/2 cups Wild Rice, cooked until tender
1/3 cup flour
5 cups Raw Milk from local Farmer

1: Over medium low heat, melt Butter in bottom of stainless steel pot.
2: Add Garlic, Carrots, Leeks. Cook until tender and stir frequently.
3: Stir in flour until Veggies are evenly coated.
4: Add Milk, Almonds, Corn, Wild Rice. Cook until Soup simmers. Again, stir frequently as milk based products tend to scorch. Do not boil.
5: Serve. Makes about 5-6 servings. Yummy.