Minnesota wild rice soup is a state staple
The Star Tribune published its first wild rice soup recipe on Dec. 17, 1975.
In the intervening years, more than 60 iterations have followed, which probably makes wild rice soup, in all its variations, the most-published recipe in the history of the Taste section.
Taste debuted in the Minneapolis Star on Oct. 1, 1969 – it was one of the country’s first newspaper food sections – and to mark this 50th anniversary year, we will occasionally dig into its 2,500-plus past issues.
Let’s start with wild rice, which makes sense because it’s the state’s official grain – a designation that dates to 1977. Wild rice soup has surely earned its place as Minnesota’s unofficial-but-should-be-official dish. Especially since it’s basically a wild rice hot dish, and nothing is more quintessentially Minnesotan than that.
Many of those 60-plus wild rice soup recipes appeared in the section’s former Restaurant Requests column, a decadeslong feature where readers asked Taste staffers to diligently track down recipes of dishes encountered at favorite restaurants. (The column disappeared when chefs’ recipes grew too complicated and/or elaborate to replicate for home cooks.)
Over the years, the Rosewood Room, Nigel’s, the Sunshine Factory, King’s Inn, the Decathlon Club, the Sky Room and other long-gone restaurants all shared their wild rice soup secrets.
Byerly’s may have done more than any
Minnesota wld rice soup can be adapted to satisfy vegans and vegetarians.