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Wild Rice Soup with Popovers by Jes Mostek

Warm cream of wild rice soup with freshly-baked popovers makes for the ultimate meal of comfort food!

Recipes:

Cream of Wild Rice Soup by Jes Mostek serves: 8

A Minnesota Favorite! The ultimate comfort food!

Ingredients:

6 T.

butter

2 T.

minced onion

1/2 c.

flour

4 c.

chicken broth

2 c.

cooked wild rice

1/2 c.

ham, finely diced

1/2 c.

carrots, coursely grated

3 T.

almonds, slivered & chopped

1/2 tsp.

seasoned salt

1 c.

half & half

1/4 c.

dry sherry

Directions:

Melt butter in saucepan. Saute onion until tender. Remove from heat. Blend in flour. Gradually add broth, whisking constantly.

Return pan to burner, and cook over a medium flame, stirring constantly unitl mixture comes to a boil. Boil 5 minutes.

Stir in rice, ham, carrots, almonds and salt; simmer about 2 minutes (until carrots are tender).

Blend in half & half and sherry. Heat to serving temperature, but do not allow mixture to boil.

Popovers by Jes Mostek serves: 12

Popovers are much simpler than you might think! Hot and crunchy on the outside, and moist and rich on the inside, popovers are the perfect compliment to any soup, salad, or brunch!

Ingredients:

4 lg.

eggs

2 c.

whole milk

2 c.

flour

1 tsp.

salt

Directions:

Preheat oven to 450 degrees F.

Lightly grease 12 large muffin cups, 12 custard cups, or a 6-cup popover pan.

Break the eggs into a bowl and whisk together for 10 seconds or so. Add the milk, flour, and salt, and beat just until blended. Fill the prepared baking cups 3/4 full with batter (use water to half fill any empty cups). Place the pan on the center rack in the oven. Bake for 30 minutes. Do not open the oven door.