Soups from the Northwoods

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Soups from the Northwoods....Natural Cuisine Featuring Native Foods

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Soups from the Northwoods
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View our article on: The NorthwoodsTable

Cream of Wild Mushroom Soup

Imagine the flavor and earthy aroma of mushrooms fresh from the forest floor and the
sweetness of onion blended with sherry, cream and hint of nutmeg; a soup for the soul.

1/2 pound

sweet butter

small onion, diced

2 cups

domestic mushrooms, thickly sliced (about 1/8 inch)

2 cups

wild mushrooms (shiitaki, portobello, seps, etc. Domestic mushrooms may be substituted), thickly sliced (about 1/8 inch)

3 tbsp

sweet butter

1/4 cup

flour

6 cups

chicken stock

2 cups

heavy cream

2 tbsp

sherry

1/4 tsp

nutmeg

In a 4-1/2-quart soup pot, melt the butter and sauté the onion until translucent. Add the mushrooms and sauté for 10 - 15 minutes, stirring occasionally.

In a 1-quart sauce pan, melt 3 tbsp sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.

Add remaining 4 cups chicken stock to the sautéed mushrooms and onions. Add the roux mixture and cream and simmer until heated through. Add sherry and nutmeg. Adjust seasoning to taste with salt and freshly ground pepper.

Serves 6 - 8

Cream of Wild Rice Soup

Wild rice, still considered somewhat exotic in many parts of the country, is a Northwoods' staple. Indians depended on it for centuries. Today, wild rice is better known but still a bit misunderstood. This "rice" is actually a grain, very similar to barley.
The cooked product produces a rich, nutty and earthy taste. The perfect base for this satisfying soup.

1/4 pound

sweet butter

small onion, diced

1/4 cup

flour

4 cups

chicken stock

2 cups

cooked wild rice**

2 tbsp

dry sherry

2 cups

heavy cream

In a 4-1/2-quart soup pot, melt the butter and sauté the onion until translucent. Add the flour to make a light brown roux. Slowly add the

chicken stock and blend thoroughly. Add the cooked wild rice, sherry and heavy cream. Simmer 15 minutes or until heated through. Season to taste with salt and freshly ground pepper.

Serves 6 - 8

For added interest, add any of the following:
1/2 cup chopped ham
1 cup sliced wild mushrooms
1/2 cup grated carrots

** Wild Rice:
One cup uncooked wild rice yields four cups cooked.

In a fine strainer, rinse rice under cold water. Place the rice in a saucepan and add 4 cups of water for each cup of rice. Heat to boiling, cover and simmer over low heat for 40 - 50 minutes, until grains begin to split or rice is tender.

Venison Chili

Across the north, heart warming, belly filling chili is appreciated by lumberjacks, cross-country skiers,
and small town mayors alike. This chili starts with lean venison to provide a woody taste.
If you've got the time, simmer this chili for several hours to develop the subtle flavors.

2 pounds

venison, cut in 1 inch cubes (beef may be substituted)

2 tbsp

flour

1/3 cup

olive oil

1/4 pound

sweet butter

2 cups

chopped onion

2 cups

chopped green pepper

1 tbsp

minced garlic

1 cup

orange juice

2 1/2 tbsp

chili powder

1/2 tbsp

ground cumin

3 - 16 oz cans

stewed tomatoes, pureed in food processor

3 cups

cooked 7 bean mix

1/2 - 1 cup

Thai chili pepper sauce

In a 4-1/2-quart soup pot, heat olive oil. Dust venison with flour and brown quickly in hot oil. Remove venison. Melt butter in soup pot and sauté onion, garlic and green pepper for 6 - 8 minutes, stirring occasionally. Add orange juice and deglaze the pan. Add chili powder, cumin and tomatoes and simmer for 10 minutes. Add venison and beans. Mix thoroughly, reduce heat and simmer 1 hour, stirring occasionally. If chili gets to thick, add additional orange juice. Stir in 1/2 cup Thai chili pepper sauce. Adjust seasoning with salt and additional Thai chili pepper sauce. Serve with steamed rice and crusty French bread.

Serves 6 - 8 generously

Cabbage Bisque

The underrated cabbage is transformed into a fresh, nutty and creamy bisque.
Serve with a salad of field greens with cranberry mustard vinaigrette and crusty fresh bread..

1 pound

sweet butter

1/2 cup

minced onion

1/2 cup

finely shredded cabbage (commercially prepared cabbage coleslaw mix works very well)

3 tbsp

sweet butter

1/4 cup

flour

2 quarts

vegetable stock

2 cups

heavy cream

1 tsp

nutmeg

In a 4-1/2-quart soup pot, melt the butter and sauté the onion and carrot for 3 to 5 minutes (do not allow to brown). Add the cabbage and mix thoroughly. Sauté over low heat for 5 minutes.

In a 1-quart sauce pan, melt 3 tbsp sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups vegetable stock. Stir constantly until thickened.

Add remaining 4 cups vegetable stock to the sautéed cabbage mixture. Add the roux mixture, cream and nutmeg and simmer until heated through. Adjust seasoning to taste with salt and freshly ground pepper.

Serves 6 - 8

Northwoods Recipes: Soups Appetizers and Side Dishes Main Dishes Desserts Sauces

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