• Wild rice soup

    I have to say that some of my most cherished kitchen memories growing up are around soup.

    These soups were made to help nourish a large, hungry family…and they fit perfectly into the country sensibility that you let nothing go to waste.

    Our soups included fresh and leftover foods. And they were served year round- particularly if someone was feeling unwell.

    As a child, I remember feeling almost as comforted by a warm mug of soup as I did by my mothers’ hug and a warm blanket tucked all around me. As a parent, I’m glad to have learned the art of making real bone broth- from scratch- so I can nurture and comfort my own family.

    Broth: food with a past

    Soup – ok, more specifically bone broth- has a worldwide reputation as both a nourishing and healing food.

    It’s easy to chalk up the proverbs and stories as old wives’ tales. But there is plenty of evidence to back up what our grandmas knew about its therapeutic effects. Good quality homemade stock, made from humanely-raised animals, is loaded with essential nutrients.

    One of the grand matrons of traditional foods knowledge and lore, Sally Fallon Morrell (author of Nourishing Traditions) lauds the benefits of soup made from properly prepared stocks (i.e includes bone, cartilage, marrow and vegetables).

    Not only are these stocks rich in gelatin – which aids (and heals) digestion but, by using a bit of apple cider vinegar during preparation, essential minerals are drawn out of the bones and into the stock.

    In fact, Dr Francis Pottenger– considered the stockpot the most important piece of equipment in the kitchen.

    So, at what is often the start of cold and flu season, it only seems appropriate to share a recipe with plenty of wholesome and traditional ingredients. Bon Appetit!


    wild rice and onion




    Creamy Chicken Soup with Mahnomen (Wild rice)

    The base of this soup is a nourishing chicken stock. With the vegetables and wild rice, it makes a hearty and thoroughly satisfying meal.


    • 1 large onion, diced
    • 3 stalks celery, (finely chopped)
    • 1 green pepper, diced
    • 5-7 mushrooms, diced
    • 1-cup organic spelt (or gluten free flour)
    • 1⁄2 cup butter
    • 4 cups wild rice (cooked)
    • 6-8 cups chicken broth
    • Variety of fresh or dried herbs: thyme, parsley, oregano, basil, celery salt, pepper and unrefined salt (sea salt, Himalayan salt)
    • 1 c organic half and half or whipping cream

    *Optional: Add chicken pieces picked from leftover roast chicken


    1. Heat butter on medium heat in large stockpot. Add vegetables (celery, green pepper and onion) and sauté.
    2. Add mushrooms near the very end to avoid overcooking.
    3. Slowly add your flour and stir until lumps are out.
    4. Keep whisking as you add the broth.
    5. Add fresh or dried herbs and cooked rice.
    6. Heat to a boil to ensure soup thickens.
    7. Add cream but be sure not to boil once the cream is added.

    Note: This is a variation of a classic chicken soup recipe, which, of course has healing properties steeped in the folklore of many traditions. I love it for that reason, and because even its aroma can instantly evoke a feeling of comfort…





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    I thought we were doing well before, but you have really helped clarify, simplify and basically transform our kitchen.

    Shauna Simpson Winnipeg, MB March 10, 2014

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