BOUNDARY WATERS CHICKEN AND WILD RICE SOUP

BOUNDARY WATERS CHICKEN AND WILD RICE SOUP image

Yield 12 cups

Number Of Ingredients 16

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6 tbsp unsalted butter
1 c diced yellow onion
1 small leek, halved lengthwise, rinse well, thinly sliced
1.1/2 c sliced button nushrooms
3/4 c diced carrots
1/2 c all purpose flour
6 c chicken broth
1 1/2 c cooked wild rice
1/2 roasted chicken, meat chopped (1 1/2 c)
1 c heavy cream (or half and half)
5 tbsp dry sherry
2 tsp salt
1 1/2 (or 1 3/4) tsp freshly ground pepper
2 tbsp chopped fresh flat leaf parsley
1 tbsp chpped fresh thyme leaves
2 tbsp slivered almonds, toasted, for garnish

Steps:

Melt the butter in a large saucepan over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the leek, mushrooms and carrots and cook for 5 minutes until softened, stirring occasionally. Add the flour and cook, stirring occasionally, for 1 minute. Whisk in the chicken broth. Bring to a boil, then decrease the heat and simmer for 20 minutes. Add the rice, chicken meat, cream, sherry, salt, pepper, parsley and thyme. Cook for 5 minutes, until warmed through. Taste and adjust the seasoning as necessary. Garnish with almond and serve hot.