Minnesota Wild Rice Chowder

“Chowder,” because it’s way too rich and creamy to just call “soup.”

3½ cups Chicken Broth
2 cups Water
2½ cups Mushrooms, sliced thick
1½ cups Celery, chopped
¾ cup Wild rice
¼ cup Basmati rice
½ tsp. Kosher Salt
½ tsp. Black Pepper
½ tsp. White Pepper
¾ cup Flour
½ cup Butter
1 sprig fresh Parsley, whole
1 sprig fresh Thyme, whole
2 cups Cream of Mushroom soup

Add chicken broth, water, mushrooms and celery to a large pot. Bring to a boil, then lower heat. Add wild and basmati rice. Simmer for two hours or until rice is cooked to your liking.

It’s ready when most of the rice has cracked open to reveal the lighter-colored inside.

Combine the salt, black pepper, white pepper and flour in a small bowl or measuring cup.

Melt the butter (slowly) in a pan with fresh thyme and parsley, bundled and tied. Remove the herbs after their flavor has leeched into the butter (no more than five minutes). Add the salt-pepper-flour mixture. Mix in Cream of Mushroom soup (or you could go for the gusto and use some heavy cream). Stir until even. Add to pot with broth, rice, and vegetables. Simmer for one hour or until the soup is thick, and… uh… chowdery.

Serve with fresh-baked peasant bread and a fine Chardonnay.

Or, you know… like a Blatz or something.