Chicken wild rice soup

My mother-in-law made this soup over Christmas and it was so good we decided we had to make it when we got back here. The recipe comes from the Pie Place, the sweet restaurant in Grand Marais, Minnesota where we had our rehearsal dinner 3 years ago. While we were in Duluth last month we picked up some hand-harvested wild rice. It’s hard to find in other places, so you have to get it while you can. Though regular wild rice works just fine in this recipe.

We decided to bulk up the soup with some chicken, carrots and leeks, and it was wonderful. It’s creamy, but not too thick or gloppy. The wine and sherry really makes the flavor. Try it!

Chicken wild rice soup
Soothing winter soup with a hint of white wine and sherry.
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Ingredients
  1. 6 tablespoons butter
  2. 1 small onion, chopped
  3. 2 carrots, peeled and chopped
  4. 3 leeks, thoroughly rinsed and trimmed, then chopped into 1/2-inch pieces
  5. 2 boneless skinless chicken breasts (about 1 pound)
  6. 1/4 cup flour
  7. 4 cups chicken broth (homemade stock, if you have it)
  8. 1 cup heavy cream
  9. 1/4 cup white wine
  10. 2 tablespoons sherry
  11. 2 cups cooked wild rice
  12. 2 cups shredded cheddar cheese
  13. Salt and pepper to taste
Instructions
  1. If your wild rice is not already cooked, boil it while you prep the other ingredients.
  2. Melt the butter in a large soup pot and add the onions, carrots, leeks, and chicken breasts. Season with salt and pepper and saute, turning the chicken once, until both sides are lightly browned and the chicken is cooked through.
  3. Remove the chicken to a plate and let it cool before shredding it with 2 forks.
  4. Meanwhile, add the flour to the pot and stir until the veggies are coated. Add the chicken broth and whisk until smooth. Add the cream and sherry and bring the pot to a simmer.
  5. Now you can add back the chicken and the cooked wild rice. Stir in the cheese.
  6. When the soup is heated through, it's ready to go. Season with more salt and pepper before you serve it.
Notes
  1. • Leave out the chicken and sub veggie broth for a vegetarian version.
  2. • Leftover turkey from a holiday meal works great in place of the chicken.
  3. • If you don't have leeks, just leave them out.
  4. • Rinse chopped leeks in a bowl of water before you cook with them. The dirt will fall to the bottom.
Adapted from The Pie Place Cafe Cookbook
Adapted from The Pie Place Cafe Cookbook
Cara Corey http://www.caracorey.com/