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Minnesota Wild Rice Soup
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|1/2 cup unsalted butter, (1 stick)|
|1 cup diced yellow onion|
|1 cup celery, finely diced|
|1 teaspoon seasoned salt|
|2 leeks, white parts only, thinly sliced or 1 bunch green onions, thinly sliced|
|8 oz. sliced fresh mushrooms|
|1 cup diced carrots|
|5 tablespoons dry sherry, divided use|
|1/2 cup all-purpose flour|
|6 cups chicken broth|
|3 cups cooked wild rice|
|4 cups cooked diced chicken, (rotisserie works well)|
|1 can cream of chicken soup, (10.75 oz.)|
|1 cup heavy cream|
|Sea salt, to taste|
|2 tablespoons chopped fresh flat-leaf parsley|
|2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried|
|1/4 cup slivered almonds, toasted, for garnish|
|Feshly ground black pepper, to taste|
- To prepare vegetables: Melt butter in large saucepan over medium heat. Add yellow onion and celery. Sprinkle with seasoned salt and sauté for 5 minutes or until translucent.
- Add sliced leeks or green onions, mushrooms and carrots. Cook, stirring occasionally, for 5 minutes or until softened.
- Add 3 tablespoons of the sherry and stir into the vegetables until evaporated. Sprinkle flour over cooked vegetables. Cook, stirring constantly, for 1 minute. Whisk in chicken broth. Bring to a boil. Reduce heat. Simmer for 20 minutes.
- Add wild rice, diced chicken, heavy cream, cream of chicken soup, 2 tablespoons of sherry, salt, pepper, parsley and thyme. *Cook for 5 minutes or until warmed through. Taste and adjust seasoning to taste with salt and pepper. Garnish with toasted almonds. Serve hot with warm buttered crusty bread on the side.
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