11/13/07

Wild Rice Soup with Corn Bread

I make a delicious wild rice soup that I 'made up' when we lived in Brainerd, Minnesota - surrounded by delicious wild rice! But that doesn't mean I'm not always on the look out for other versions. When I saw this recipe I think what intrigued me wasn't the soup, but the corn bread. You see I typically serve my wild rice soup with a toasted garlic bread or something similar but I only serve corn bread with chili style soups.

When I started to read the ingredients I smiled. I think this corn bread sounds grand. Why? Because although I love love love corn bread, my sense of taste when it comes to baking powder is quite pronounced and any time I eat a food with baking powder in it I can taste it and my tongue becomes almost numb. It's an odd sensation. It's not from too much baking powder, it's just from baking powder itself being in the food. Not a big deal and I don't let it keep me from eating biscuits and cornbread or pancakes! Ha.

But the cake mix in the corn bread I think will give it an especially good flavor and texture. I am placing this recipe here from my 'collection' and if I remember to pick up a box of yellow cake mix I shall try it.




Wild Rice Soup

1/2 lb wild rice
1 quart water
1 t salt
3 quart chicken stock
3 quart heavy cream
1/4 lb butter (1 stick)
1/4 lb toasted almonds
1/3 c flour, scant
1 c carrots, chopped
1 c onion, chopped
1 c celery, chopped
1 t salt
1 dash white pepper
1/2 stick of butter (in addition to the 1 stick, above)

Cornbread:
2 c corn muffin batter already mixed
2 c dry yellow cake mix
1 egg
1 oz vegetable oil
1/2 c plus 2 T water
1 c cream corn
2 c shredded cheddar jack cheese


Cook Rice in water and salt-set aside. Saute' carrots, onion, celery in butter then add flour. Cook and stir for 1-2 minutes to remove the flour taste. Combine rice, heavy cream, chicken stock, almonds, and seasoning with vegetables. Simmer 1 hour, cut the remaining butter into pieces and stir until melted.

Cornbread:
Combine all ingredients, mix on low for 1 minute and then medium for 2 minutes more. Heat an iron skillet on stove, pour 1 1/2 cups of batter in skillet and place in 325 degree oven. Bake for 15-20 minutes or until golden brown.

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