NaBloPoMo 16 of 30

Many moons ago, I worked at The Nature Conservancy here in the Twin Cities, and I remember it fondly. I realized very soon after starting to work there that while I believe that the environment is an important thing and Mother Earth should be honored and taken care of, I was really not the person to do it right there, hands-on, down'n'dirty as part of TNC. (Never mind that I was the office manager, so the majority of my time was spent unjamming printers and making sure thank you letters were written.) But as I got to know the people whose dream job a career at TNC was, I was profoundly grateful for people who do devote their intellects, their skills, their calloused hands, and their prairie-burn-singed eyebrows to protecting earth's great places.

One of those remarkable people was Carol Dorff. I haven't seen her since leaving that job 20 years ago, but I think of her every time I make wild rice soup, because it's her recipe that I follow. I have a worn-looking photocopy of her hand-written recipe, and it's entitled "Good Wild Rice Soup." When she shared the recipe with us at the office, we thanked her for not giving us the "Bad Wild Rice Soup" recipe.

So now I am sharing Carol's recipe with you because I am making it today for the big family birthday dinner which will commence here in about 3 hours. It's wonderful with a selection of crusty breads and a glass of white wine. Enjoy!

Carol's Good Wild Rice Soup

3 cups cooked wild rice

1 large onion, finely diced

1 large carrot, finely diced

1 rib of celery, finely diced

1 cup ham or chicken, finely diced

1/2 cup butter

1 cup flour

8 cups chicken broth

1 cup half & half

Prepare rice as directed.

In soup kettle, saute carrot, celery, ham/chicken, onion in butter ~ 3 minutes (soft veg.)

Sift flour a little at a time, don't brown it, stirring as you add.

Slowly add broth.

Stir until blended well, then add rice.

Season to taste with salt & pepper.

Heat thoroughly. (May be done to this point well in advance and refrigerated.)

Add half & half and reheat gently (don't boil) before serving.

Enjoy!