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Minnesota Wild Rice Soup

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Serves 6


Ingredients:

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1/2 cup unsalted butter, (1 stick)+ Add to Shopping List
1 cup diced yellow onion+ Add to Shopping List
1 cup celery, finely diced+ Add to Shopping List
1 teaspoon seasoned salt+ Add to Shopping List
2 leeks, white parts only, thinly sliced or 1 bunch green onions, thinly sliced+ Add to Shopping List
8 oz. sliced fresh mushrooms+ Add to Shopping List
1 cup diced carrots+ Add to Shopping List
5 tablespoons dry sherry, divided use+ Add to Shopping List
1/2 cup all-purpose flour+ Add to Shopping List
6 cups chicken broth+ Add to Shopping List
3 cups cooked wild rice+ Add to Shopping List
4 cups cooked diced chicken, (rotisserie works well)+ Add to Shopping List
1 can cream of chicken soup, (10.75 oz.)+ Add to Shopping List
1 cup heavy cream+ Add to Shopping List
Sea salt, to taste+ Add to Shopping List
2 tablespoons chopped fresh flat-leaf parsley+ Add to Shopping List
2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried+ Add to Shopping List
1/4 cup slivered almonds, toasted, for garnish+ Add to Shopping List
Feshly ground black pepper, to taste+ Add to Shopping List

Directions:

  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.
Course: Soup
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