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Boundary Waters Wild Rice Soup Recipe

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This recipe for Boundary Waters Wild Rice Soup, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Hackett Daniel

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons unsalted butter
1 cup diced yellow onion
1 small leek, halved lengthwise, rinsed well and thinly sliced
1-1/2 cups sliced button mushrooms
3/4 cup diced carrots
1/2 cup all-purpose flour
6 cups chicken broth
1-1/2 cups cooked wild rice
1/2 roasted chicken, meat chopped (1 to 1-1/2 cups)
1 cup heavy cream
5 tablespoons dry sherry
2 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme leaves
2 tablespoons slivered almonds, toasted, for garnish

Directions:
Directions:
To prepare vegetables: Melt butter in large saucepan over medium heat. Add onion. Sauté for 5 minutes or until translucent. Add leek, mushrooms and carrots. Cook, stirring occasionally, for 5 minutes or until softened.

To make stock: Add flour. Cook, stirring constantly, for 1 minute. Whisk in chicken broth. Bring to a boil. Reduce heat. Simmer for 20 minutes.

To make soup: Add rice, chicken, cream, sherry, salt, pepper, parsley and thyme. Cook for 5 minutes or until warmed through. Taste and adjust seasoning as necessary. Garnish with almonds. Serve hot.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from "The Marshall Fields Cookbook" (2006). It's so good!

 

 

 

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