The Covered Dish - Wild Rice Soup

There are many soups I consider rather ‘elegant’, ‘lighter’ in presentation, and wild rice soup is one of them. It can hold it’s own as the main entree or as an opener to a meal. Mine includes the use of sherry, giving it a bit of uniqueness.
You will notice it does not include any bacon, chicken or turkey. However; it is certainly a good option to apply. I’ve prepared the dish as presented, and with finely chopped/grilled chicken too.
Remember the wild rice is going to take a while to cook for this dish. You have heard me say, I often cook several cups of wild rice, set it out to dry and then freeze it for dishes.
Pop of color; perhaps a sweet red pepper will fill the bill for an additional amount of flavor and color. You may also like the addition of sauteed mushrooms. I’m sitting here thinking I don’t think it would be too odd to implement very small pieces of steak in this dish. Could be quite nice.
What to serve with the soup? A fall salad, pinwheels, mini sliders perhaps a club sandwich cut into small triangles. The mock white castle burgers might be fun too.
Like many of you I enjoy eating out, especially breakfast. This weekend Ervin and I tried a Pub in Hollister, Mo., for an evening meal. The prices were high, but we were eating light, so we didn’t cringe too much! The reason I brought this situation up is the fact it was expensive and just sub-par.
The food was OK, but not someplace I would send someone to, for a good meal. Everything was missing very small elements that could have turned the dining experience into a more positive outcome. So ,when you’re cooking in the home kitchen, push yourself to add elements of surprise that lift the average dish into something spectacular. Need a few ideas? OK, here we go:
1. I use a little cocoa powder or chocolate in any form in my chili soup.
2. In my chocolate chip cookies I add a tad of cinnamon. It lifts the flavor
of the chocolate to a new level.
3. Cherries, blueberries and other fruit can easily be enhanced with a little almond flavoring.
4. Don’t be a tight-wad with the meat in chili. At the restaurant the chili flavor was nice, but the meat was very scarce.
5. Don’t leave dinner guests wondering how to eat your meal with grace.
Walk yourself through the meal, and make sure it doesn’t create uncomfortable moments at the table.
I have a 7 dozen batch of chocolate chip cookies to get made, so I’d best wrap
up the column, and get to work in the kitchen. Enjoy the week with the goal of making someone’s day! Simply yours, The Covered Dish.

Wild Rice Soup
2 tablespoons butter
1-3 tablespoons of very finely chopped onion
1⁄4 cup flour
4 cups chicken stock
2 cups cooked wild rice
1⁄2 salt
White pepper to taste
1 cup half and half
2 tabs dry sherry
Minced Parsley or chives for embellishment
Using at least a 6 quart stockpot, saute the onion in the butter until translucent.
Stir in the flour and gradually add the chicken stock while whisking. The mixture should lightly thicken. Blend in the half and half and sherry. Simmer for at least 6 minutes, gradually increasing the heat. Be very careful, you don’t want this to come to a boil. At serving time garnish with parsley or chives.
This will freeze. Serves 6-8 in small servings, not ‘large’ bowls. I usually double this recipe.
Consider additional butter and adding red pepper. I also enjoy this with chicken, turkey and/or mushrooms added.