So, why am I not posting the chili recipe that I had made? Because my blog is backed up with recipes that have yet to be posted! So, since this delicious soup was made a few weeks back on another cold, snowy, dreary Minnesota winter night, I figured it would suffice for today's post. Ron is a big fan of wild rice soup, so I figured I would give it a try. Overall, it turned out fantastic. Though, like all good soups, I swear that it tasted much better the next day after the flavors had a chance to mix together. I did make one change to the recipe. I replaced the cream with a can of cream of mushroom soup. Cream, although very tasty, would have set the nutritional stats soaring. I decided to make a somewhat "healthier" version of the soup and it worked out just great. It might not be as creamy, but it worked for my preferences. As always, serve with a big slice of a hearty, crusty bread... and enjoy!
from The Pastry Affair
- 1 cup uncooked wild rice
- 2 Tbsp butter
- 2 leeks, diced (about 2 1/2 cups)
- 3 carrots, diced (about 1 cup)
- 4 stalks celery, diced (about 1 cup)
- 8 oz. mushrooms, sliced (about 2 cups)
- 2 garlic cloves
- 1/4 cup flour
- 6 cups chicken broth
- 2-3 chicken breasts, cooked and diced (1 1/2 - 2 cups)
- 1 1/2 cans condensed cream of mushroom soup (or 1 cup cream)
- 1/4 cup dry sherry
- Cook wild rice according to package directions.
- In a large pot, melt 2 Tbsp butter over medium-high heat. Saute leeks, carrots, celery, mushrooms, and garlic until vegetables have softened, about 15 minutes, stirring occasionally.
- Add flour and stir.
- Add chicken broth; bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.
- Add cooked rice and cooked chicken; stir.
- Stir in cream of mushroom soup (or cream) and dry sherry; cook until heated through.
- Serve with a nice hearty loaf and enjoy!