Min­nesota wild rice soup is a state sta­ple

The Buffalo News - - TASTE - By Rick Nel­son

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

Tri­bune News Ser­vice

Min­nesota wld rice soup can be adapted to sat­isfy ve­g­ans and veg­e­tar­i­ans.

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