Want a soup that warms your soul? Chef Ris Lacoste’s Minnesota Wild Rice and Duck Soup will not only do that, but will also melt your heart.
RIS Minnesota Wild Rice and Duck Soup
Makes about 1 gallon
2 Tbsp.s olive oil
6 cups button mushrooms, quartered
1 quart diced onions
2 cups diced celery
2 cups diced carrots
2 Tbsp.s chopped fresh thyme
2 Tbsp.s chopped fresh sage
2 bay leaves
1 1/2 cups wild rice
3-4 quarts chicken stock
1 smoked ham hock
Diced, roasted meat of 6 duck legs or 2-3 cups diced roasted chicken
Salt and fresh cracked black pepper
For the roux:
6 ounces butter
1 cup flour
For the garnish:
1 1/2 cups heavy cream or 1/2 and 1/2
Toasted slivered almonds
Chopped chives
In a heavy based soup pot, heat the olive oil. Add the mushrooms and sear until golden. Add the onions, celery and carrots and just toss with the mushrooms for a minute, releasing the aromatics. Stir in the thyme, sage and bay leaves and give them a second to blend in with the vegetables. Stir in the wild rice and add the chicken stock and ham hock. Bring to a boil and then let cook at a gentle simmer for about 45 minutes just until the rice blooms. Meanwhile, make the roux. When the rice has bloomed but still somewhat toothsome, stir in the ham and the duck or chicken meat. Thicken the soup with the roux and season with salt and pepper to taste. Let cook for just a minute longer, stirring constantly once you have added the roux. Add heavy cream or 1/2 and 1/2 to taste and serve very hot with lots of toasted almonds and chopped chives.
