Boundary Waters Wild Rice Soup

By ezunich

Ingredients

• 6 tbs unsalted butter
• 1 cup diced yellow onion
• 1 small leek, halved lengthwise, rinsed well and thinly sliced
• 1 1/2 cups sliced button mushrooms
• 3/4 cup diced carrots
• 1/2 cup flour
• 6 cups chicken broth
• 1 1/2 cups cooked wild rice
• 1/2 roasted chicken, meat chopped (1-1 1/2 cups)
• 1 cup heavy cream
• 5 tbs dry sherry
• 2 tsp salt
• 1 1/2 tsp black pepper
• 2 tbs chopped fresh flat leaf parsley
• 1 tsp chopped fresh thyme

Preparation

Step 1

Melt butter in saucepan over medium heat. Add the onion and sauce for 5 minutes, until translucent. Add the leek, mushrooms and carrots and cook, stirring occasionally, for 5 minutes , until softened.

Add the flour and cook, stirring constantly, for 1 minute. Whisk in the chicken broth. Bring to a boil, then decrease the heat and simmer for 20 minutes. Add the rice, chicken meat, cream, sherry, salt, pepper, parsley and thyme and cook for 5 minutes, until warmed through. Taste and adjust the seasoning as necessary.