For lack of a better phrase, this week was kicked off by a nail-biter of a win by the Vikings. I didn't make anything remotely Minnesotan yesterday, but the spirit was there. Hey, and the cupcakes were purple! Now, I'm flying high on a wave of purple and gold glory until the Vikes get their asses handed to them by the Steelers next Sunday. I'm sending good vibes to Antoine Winfield: get better! Rest! Ice! Compression! Elevation!
And speaking of rice, who doesn't like a big bowl of down home Minnesotan creamy wild rice soup? With the Minnesota state mushroom?
Wild Rice Soup with Morels
Makes a ton
2 tsp olive oil
1 medium onion, chopped
2 carrots, peeled and diced
5 stalks celery, chopped
1 zucchini, diced
3 cloves garlic, minced
1 1/2 quarts not-chicken broth
1 cup fresh morel mushrooms, chopped
(I used dried and rehydrated a half cup)
1 tbsp dried thyme
1 tbsp dried parsley
salt and pepper
1 lb chicken-style seitan, cut into bite sized pieces
1 1/2 cups cooked wild rice or wild rice blend
1 cup white wine
2 cups soy creamer
Cook the wild rice and set it aside. I used a blend because I wanted a variety of flavor, so use that.
Heat the oil in a stockpot. Sauté the onion, carrots, celery, and zucchini until the onion is translucent. Add the broth, rice, herbs, and salt and pepper to taste. Bring to a boil. Cover and simmer until carrots are no longer crunchy; about ten minutes. Add the seitan and wine. Cook five minutes more. Remove from heat. Stir in creamer. Test for salt. Serve!