Velvety Leek and Wild Rice Soup

Minnesota Wild Rice Water	1 1/2 Pounds 3 quarts	Cook wild rice using one of the following methods. Drain: set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.) Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 40-50 minutes or until grains just start to open. Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
Butter Zucchini, peeled and chopped Fresh fennel, chopped Large leeks, cleaned and chopped (whites only)	1/4 pound 2 pounds 2 pounds 8	In stockpot, melt butter over medium heat. Cook ingredients 10-15 minutes or until slightly tender.
Snipped fresh dill Chicken stock Salt and pepper	1 cup 1 gallon to taste	Stir ingredients into above mixture. Simmer, uncovered, for 20 minutes. Remove form heat, puree in food processor. Return to stock pot and keep warm.
Cream	1 quart	Blend into above mixture. Adjust seasonings if necessary. Heat thoroughly but do not boil. To serve: In shallow soup bowls, mound 1/2 cup wild rice in the center (pack into a small ramekin to get mound shape). Ladle soup around rice; garnish with dill.

Recipe compliments of the Minnesota Cultivated Wild Rice Council