Highly Opinionated: A Local’s Favorite Wild Rice Soups in the Twin Cities | Eater Twin Cities
"A longtime farm-to-table bakery and cafe that became the country’s first certified organic bakery in 1985, everything is made from scratch using ingredients sourced from regional farm partners. The chicken wild rice soup is “served in a steaming bowl alongside a slice of freshly baked bread and a soft pat of butter.” The soup itself is described as well-balanced: tender chunks of white meat, earthy wild rice, and vibrant carrots and scallions swim in a velvety broth that’s flavorful without feeling overly heavy. Unlike some versions that lean too thick or too salty, this take lets the ingredients speak for themselves, giving it a nostalgic, homemade quality." - Katherine Lawless
