MINNESOTA BOUNDARY WATERS WILD RICE SOUP

MINNESOTA BOUNDARY WATERS WILD RICE SOUP image

Categories Chicken

Yield 6

Number Of Ingredients 16

6 tbsp. unsalted butter
1 c. diced yellow onion
1 small leek, halved lengthwise, rinsed well, and thinly sliced
11/2 c. sliced button mushrooms
3/4 c. diced carrots
1/2 c. flour
6 c. chicken broth
1 1/2 c. cooked wild rice
1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)
1 cup heavy cream
5 tbsp. dry sherry
2 tsp. salt
1 1/2 tsp. freshly ground black pepper
2 tbsp. freshly chopped flat-leaf parsley
1 tsp. freshly chopped thyme leaves
2 tbsp. slivered almonds, toasted, for garnish

Steps:

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stirring occasionally, for 1 minute. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 minutes. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 minutes. Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.