Barleywine or old ale adds a certain _je ne sais quoi _to this hearty, comforting soup.
Active preparation time: 10 minutes
Total time: 2 hours
Serves: 4–6
1 Tbs (½ fl oz/15 ml) olive oil
1 cup minced yellow onion
½ lb (227 g) wild rice
1½ cup (12 fl oz/355 ml) old ale or barleywine
6 cup (48 fl oz/1.4 l) chicken stock
½ lb (227 g) smoked ham shanks
2 Tbs (1 fl oz/30 ml) champagne vinegar
Salt
1 cup (8 fl oz (237 ml) heavy cream
Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, 3–4 minutes. Add the wild rice and gently toast, stirring frequently allowing the rice to absorb the oil.
Add the beer, chicken stock, and ham shanks. Cook for 1½–2 hours, or until the wild rice begins to split.
Using a blender, puree the mixture until the rice releases the starch and begins to thicken. If it’s too thick, you can add a little more stock or beer. Season with the champagne vinegar and salt to taste. Slowly stir in the cream.
Beer Suggestions: Pair with Alaskan Winter Ale (Juneau, Alaska), Bells Third Coast Old Ale (Kalamazoo, Michigan), Great Divide Old Ruffian Barleywine (Denver, Colorado), or Sierra Nevada Bigfoot Barleywine (Chico, California).