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Wild Rice Soup from Grandma's Saloon and Grill in Minnesota

thymetobake Nov 14, 2012 01:04 PM

Has anyone eaten there? I live clear across the country but had their wild rice soup while visiting. This was about 8 years ago and I still salivate over the memory. I've tried different recipes but they couldn't touch Grandma's with a ten foot pole.

So, I was just thinking about it again and found their website. On their menu they have a stuffed mushroom with wild rice:

Stuffed Wild Rice Mushrooms ... House Specialty
A gentleman’s favorite. Large, fresh mushroom caps stuffed with wild rice and Mornay sauce, then topped with a blend of cheddar and Monterey Jack cheese and baked until bubbly hot. 9.99

http://www.grandmasrestaurants.com/me...

I'm wondering if they use mornay sauce in their soup? What do you think? Any other ideas or hints?

Here's the blurb that describes the soup:

Famous Chicken Wild Rice Soup ...
House Specialty
Inspired by the hearty soups of the northwoods lumber camps, this soup blends juicy chicken chunks into Grandma’s award-winning, rich and creamy, wild rice soup. Cup 4.99 Bowl 5.99

  1. The Dairy Queen Nov 14, 2012 05:28 PM

    P.S. if you ever need to serve 12,000, I have their "Grandma's Marathon Spaghetti" recipe from a book called "Savor Superior" by Judy Kreag.

    ~TDQ

    1 Reply
    1. re: The Dairy Queen
      thymetobake Nov 14, 2012 05:37 PM

      TDQ, If I ever need to serve 12,000 I think I'll call you and everyone else for help!! :-) Or run away.

      The first time I tried to replicate this dish I called up my friend and asked if it was chicken or ham. They said definitely chicken and not ham. The menu says chicken, but I bet there is a little bit of ham in it to boot.

      I read somewhere here today (an old thread - not for soup) to cook the wild rice in chicken broth. That sounds right to me, so I'll do that next time. Before I just cooked it in water, then added broth and cream, etc.

      And I really do think they must use some Mornay sauce since they've already got it in the kitchen for the mushroom dish. Hmm, I've got some experimenting to do. Also thinking of adding mushrooms, which I didn't before.

    2. splatgirl Nov 14, 2012 05:12 PM

      My MN mother used to make a pretty killer version that is basically the Lunds/Byerlys recipe DQ linked plus more half and half than that and about a pound of Velveeta cheese. Also bacon instead of ham.
      Makes me wonder if Velveeta is the same as 25 years ago...

      1 Reply
      1. re: splatgirl
        The Dairy Queen Nov 14, 2012 05:44 PM

        Here's one, splatgirl, that calls for bacon and velvetta. http://www.visitbemidji.com/bemidji/recipes.htm

        This one (from the Marshall Fields Cookbook) sounds pretty spectacular too, though I'm guessing it's pretty far afield from Grandma's:

        http://www.startribune.com/lifestyle/taste/recipes/138059043.html

        And Mystic Lake's pretty basic version:

        http://www.mysticlake.com/wildricesoup

        And because it's the season, PUMPKIN wild rice soup:

        http://www.yummly.com/recipe/Pumpkin-...

        ~TDQ

      2. The Dairy Queen Nov 14, 2012 04:48 PM

        I've been to Grandma's. Here's a solid wild rice soup recipe: Byerly's (High end grocery store that originated in St. Paul MN) wild rice soup: http://www.lundsandbyerlys.com/Recipes/Recipes/W/Wild-Rice-Soup.aspx

        Here'a Grandma's chowder recipe, FWIW https://secure1.fasterproductions.com...

        ~TDQ

        1. GretchenS Nov 14, 2012 01:56 PM

          I have never been to Minnesota so I don't know what that specific soup tastes like. I make this one all the time and love it. I wonder if you used homemade chicken stock and added chunks of chicken in, if that would do it?

          http://whatdidyoueat.typepad.com/what...

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