Minnesota Wild Rice Soup

Ingredients

• 1/2 cup butter
• 1/2 cup finely diced celery
• 1/2 cup raw wild rice
• 1/2 cup finely diced carrot
• 2 tablespoons blanched sliced almonds
• 1/2 cup finely diced onion
• 2 cups whipping cream

Method

1. 1

   Melt butter in a pan, sauté wild rice, almonds, onion, celery, and carrot for 2-3 minutes.

2. 2

   Add Soup Stock and simmer for 1.5 hours.

3. 3

   Thicken with arrowroot if necessary, stir in remaining cream before serving.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 43. The excerpt below is the record exactly as published.

Minnesota Wild Rice Soup Poached Salmon with Sauce Beurre Blanc Orion Salad with House Dressing Strawberries Devonshire Wines: William Hill Napa Chardonnay, 1979 or Shafer Napa Chardonnay, 1980 Brian O'Day, Manager Jack Shapansky, Chef ORION ROOM the summit of Minneapolis’s tallest building, the Orion Room At is poised fifty stories above the heartbeat of the city, close to the constellation from which it draws its name. The elevator ride up transports one to an extraordinary world where the city itself makes up much of the decor. Vast walls of glass display the panorama of trees, lakes, and local landmarks far below. At night the highway lights traversing the town compete with the brightness of stars. Inside, the furnishings are dominated by a modern brass sculpture of Orion the Hunter on the room’s farthest wall. It is sleek and chic, a chrome and chocolate-colored dining room in which green plants carve out private alcoves. The Orion Room opened as a private club in 1972, but several years ago its management decided that the dining public deserved a restau- rant “fifty stories above the ordinary.” Discarding its former French style, it has become proudly American with a new lighter menu that highlights seafood flown in fresh four times a week and the choice beef that made the Midwest famous. There are the foods that are Minnesota’s forte: walleyed pike in pine nuts and pistachios and wild rice soup that marries the precious grain with rich broth, heavy cream, and savory seasonings. “We try to be all-American and darn good at what we do,” declares the staff. “Fresh products aren’t more expensive; they just take more care.” Giving that constant care is young chef Jack Shapansky, a culi- nary Institute graduate and son of a local pastry chef, who supervises the kitchen, and manager Brian O’Day, who learned the skills of fine service at Cornell University’s hotel management program. “A year ago,” they say, “we made a statement with our wines. We’ve become an American restaurant and are very pro-California wines. With ninety labels, ours is the most extensive California list in the city.” They pre- sent the cellar list in the same way they present all of the factors of the Orion Room—with pride. 50th Floor, IDS Tower Nicollet Mall Minneapolis ha ORION ROOM CURRIED CRAB-FILLED MUSHROOMS 34 pound flaked crabmeat 1% cups GLACAGE 34 cup CURRY SAUCE (see next page) 2 dozen large mushrooms, cleaned and stems removed . Preheat oven to 350°. . Combine the crabmeat and the Curry Sauce and stuff into the mush- rooms. Place the stuffed mushrooms on a cookie sheet and bake in preheated oven approximately 10 to 15 minutes. Remove from oven and preheat broiler. . Top the mushrooms with the Glacage and brown slightly under the broiler, approximately 1 to 2 minutes. Remove and place four mush- rooms each on six individual serving plates; serve while hot. CURRY SAUCE 1 medium-size apple, Y2_ cup Major Grey’s chutney chopped 2 cups Chicken Stock 1 smallonion, chopped (see index) 1 medium-size banana, Y%2 cup shredded coconut chopped Y% cup butter ¥%4 cup apple juice % cup flour Y2 can Coco Lopez 3 tablespoons curry powder . In a saucepan over medium heat, combine the apple, onion, banana, apple juice, Coco Lopez, chutney, chicken stock, and coconut. Bring to a boil. . Meanwhile, make a roux by mixing the butter and the flour. Blend in the curry powder. Add to the boiling stock, beating to mix thoroughly. Reduce heat and simmer for 1 hour to obtain at least 1% cups of sauce. Let cool. The Coco Lopez juice is a canned coconut milk available in gourmet groceries and liquor stores. 129 oles ORION ROOM GLACAGE Y4 cup whipping cream, Y, cup CURRY SAUCE, chilled at room temperature %2 cup HOLLANDAISE SAUCE, at room temperature With chilled bowl and beaters, whip the cream until stiff. Combine 2 cup of the whipped cream with the Hollandaise Sauce and the Curry Sauce. 130 ORION ROOM HOLLANDAISE SAUCE 6 tablespoons butter 3 dashes of Tabasco sauce 1 egg yolk Dash of Worcestershire Ye teaspoon salt sauce Pinch of pepper Juice of Y2lemon 1. Clarify the butter by melting it in a sauté pan over medium heat and skimming off and discarding any foam. . Inthe top pan of a double boiler placed over simmering water, com- bine the egg yolk, 1 tablespoon water, salt, pepper, and Tabasco and Worcestershire sauces. While continuously whipping the mixture, add the clarified butter in a slow, steady stream, leaving behind the sediment. Whisk 3 to 5 minutes until all butter is incorporated, then remove from heat. . Whisking briefly, add the lemon juice. Let cool. N Ww This is the appetizer that gets the most compliments in the kitchen. The Curry Sauce with its elusive blend of fruit and chutney flavors sets off the crab and mushroom combination to perfection. 131 wiles ORION ROOM MINNESOTA WILD RICE SOUP Ya cup butter Y2 cup finely diced celery Ya cup raw wild rice Yo cup finely diced carrot 2 tablespoons blanched SOUP STOCK sliced almonds 2 teaspoons arrowroot (optional) Y2 cup finely diced onion 2 cups whipping cream

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