Prep 15 mins
Cook 1 hr
From Better Homes and Gardens: "A favorite of Northern kitchens, this hearty wild rice soup is easy to prepare. The tender wild rice cooks in a vegetable blend of carrots, celery, leeks, and thyme while you prepare the creamy base flavored with the rich and sweet taste of dry sherry. Garnish with slices of tender carrots and serve with freshly baked whole wheat bread."
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup sliced carrot
- 1⁄2 cup sliced celery
- 1⁄3 cup wild rice, uncooked
- 1⁄3 cup sliced leeks or 1⁄3 cup green onion
- 1⁄2 teaspoon dried thyme, crushed
- 2 tablespoons margarine or 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup half-and-half or 1 cup milk
- 1 1⁄2 cups chopped cooked chicken
- 2 tablespoons dry sherry
- carrot, peeled in thin strips
- snipped fresh thyme (optional)
- Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
- Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.
Amazing! I made it twice in a week, and then shared it with my family who also loved it. Will definitely be making this often.
This really hit the spot on our first cool and dreary Fall day of the year. I added some chopped fresh parsley I needed to use up, and subbed 2/3 cup Lundberg's wild and brown rice blend, for the wild rice. Worked great. Great flavors and an easy soup to make, using leftover cooked chicken. Made for Fall 2012 PAC game.