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Minnesota Wild Rice Soup

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Serves 6


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


  1. 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.
  2. Add sliced leeks or green onions, mushrooms and carrots. Cook, stirring occasionally, for 5 minutes or until softened.
  3. 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.
  4. 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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