Beef and Wild Rice Soup with Winter Vegetables

Page 73

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

My cooking resolution for 2010 was to try working with ingredients that were unfamiliar to me. Hello turnips. A little time-consuming on the prep side but not enough to dissuade me from making this again. The soup really smells wonderful while it is cooking and is very hearty both in terms of flavor and substance. I served with a slice of good cheddar (kind of a whim) and it worked. My family cleaned their plates as did I.

This kind of dish really is the best of winter in a bowl -- a good example of seasonal cooking and eating at its best. We paired with a Norton's Reserve Malbec from Argentine -- a very nice week-night red and very affordable.

It makes more than enough for a dinner soup for four with leftovers for lunch the next day. I served this with the lettuce I had in the fridge (baby lettuce with pear, walnuts and blue cheese), but next time I think I will look at doing some kind of cabbage and apple salad.

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