At Sara’s Table Chester Creek Cafe is a Duluth, Minnesota, haunt is so serious about sustainability and farm-to-table dining that it has two locals catch its salmon in Alaska. There’s no pressure to travel to the Last Frontier for your fish, but any urges to make this soup should be acted upon.
Creamy Salmon and Wild Rice Soup
1 c. wild rice
2 c. water
½ lb. butter
1 c. flour
¼ c. olive oil
4 c. yellow onion, diced
2 c. carrot, peeled and diced
2 c. celery, diced
4 c. sliced mushrooms
1 tbsp. garlic, minced
2 tsp. dried thyme
1 tbsp. fresh sage
2 tbsp. kosher salt
1 tbsp. black pepper
½ c. dry white wine
3 qt. fish or chicken stock
2 c. heavy cream (or milk)
1 lb. poached or smoked salmon (can substitute poached chicken)
1. Combine the wild rice and water in a small pot, bring to a boil and let simmer until the rice is soft.
2. In a heavy-bottomed pan make a roux by melting the butter and whisking in the flour. Stir frequently until the flour just begins to change color or smells toasted. Set this aside and let it cool.
3. In a large soup pot heat a small amount of oil and saute the onion, carrot, and celery for about 10 minutes or until the onions become translucent.
4. Add the mushrooms and cook for another 5 minutes.
5. Add all of the spices/seasonings and stir until fragrant. Deglaze the pot with white wine.
6. Add fish or chicken stock and bring to a simmer.
7. Slowly whisk in heavy cream and the cool roux.
8. Flake the salmon or chicken into the soup by using a fork or your fingers.
9. Bring the soup to a gentle boil. Serve it while it’s hot.
At Sara’s Table Chester Creek Cafe, 1902 East Eighth Street, Duluth, Minnesota (218-724-6811 or astccc.net).
Photo: Courtesy of At Sara’s Table Chester Creek Cafe