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Thread: Autumn Soup

  1. #1
    Join Date
    Dec 2005
    Hunter Lake, Minnesota, USA

    Default Autumn Soup

    I like to make a thick soup that will stick to your ribs come autumn or winter.

    In a small kettle, cook 1/4 cup wild rice until grains open (15 minutes with hand parched - 30 minutes with farm rice). Drain and set aside.

    Heat a pound of fresh or frozen green beans in a 1 1/2 or 2 gallon kettle, remove from kettle.

    Fry a 3/4 pound of bacon, cut into small pieces, in the kettle, set bacon aside, leave grease in kettle and add three tablespoons flour, teaspoon and a 1/2 salt, and half teaspoon pepper. Stir so flour, etc, is mixed with grease. Add six cups milk, bring to a boil, and boil for one minute, stirring as needed, remove from heat. Makes a thin white sauce.

    Mix in bacon, wild rice, and green beans with white sauce, bring whole concoction to a boil, remove from heat and serve. Serves four to six, depending on how hungry.

    You can add some chedder cheese too, if you like.
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  2. #2
    Join Date
    May 2006
    Eastern Canada


    Soften up some hard tack to go with it and you wouldn't need to eat again until spring. I make something similar with barley that is thick almost like oatmeal.

    You got me hungry now.

    Sometimes you're the windshield, sometimes you're the bug...

  3. #3
    monkey_pork's Avatar
    monkey_pork is offline a wind age, a wolf age - before the world goes headlong Super Moderator
    Join Date
    Dec 2005


    Even I use some of these ingredients.

    Barley and/or rice work very well in that soup-stew crossover meal that's for sure. I use a lot of legumes of one sort or another (field beans), and being a kinda pre-medievalist at heart, I use lots of onion and no salt, although I'd imagine potato would work to thicken soup quite nicely too if you let it go on that far.

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