Name: Minnesota Chicken Wild Rice Soup
Yield: 4 servings
Ingredients: 2 cups Uncooked Wild Rice; 4 Tablespoons Butter; 2-1/2 cups Leek, Diced (a Large One Will Yield About 2-1/2 Cups); 1 cup Carrots, Peeled And Diced; 1 cup Celery, Diced; 8 ounces, weight Mushrooms, Cleaned And Diced; 4 whole Garlic Cloves, Minced; 2 teaspoons Fresh Thyme, Minced; 1/2 cups Flour; 8 cups Chicken Broth; 3 whole Chicken Breasts, Cooked And Diced Into Cubes; 2 Tablespoons Fresh Chives, Minced; 1 cup Heavy Cream; 1/2 cups Half-and-half; 1/3 cups Dry Sherry; 1-1/2 Tablespoon Salt And Pepper, Or To Taste

Servings: 4 persons

2 cups Uncooked Wild Rice
4 Tablespoons Butter
2-1/2 cups Leek, Diced (a Large One Will Yield About 2-1/2 Cups)
1 cup Carrots, Peeled And Diced
1 cup Celery, Diced
8 ounces, weight Mushrooms, Cleaned And Diced
4 whole Garlic Cloves, Minced
2 teaspoons Fresh Thyme, Minced
1/2 cups Flour
8 cups Chicken Broth
3 whole Chicken Breasts, Cooked And Diced Into Cubes
2 Tablespoons Fresh Chives, Minced
1 cup Heavy Cream
1/2 cups Half-and-half
1/3 cups Dry Sherry
1-1/2 Tablespoon Salt And Pepper, Or To Taste

1
Cook the wild rice according to the directions on the package. Wild rice generally takes 55-60 minutes to cook.
2
While that's cooking, in a large soup pot, melt the butter and saute the leeks, carrots, celery, mushrooms, garlic and thyme on medium high heat. Cook for about 15 minutes, or until the vegetables have softened, stirring occasionally.
3
Add the flour and stir until blended into the vegetables. Add the chicken broth and bring to a boil. Once boiling, cover, turn the heat down to low, and simmer for 30 minutes.
4
At the 30 minute point, add the wild rice, chives and cooked and diced chicken. Stir in the cream, half-n-half and sherry. Cook until thoroughly heated. Add salt and pepper to taste.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Minnesota Chicken Wild Rice Soup

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