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Ingredients
- 2 leeks (about 1 pound)
- 1 tablespoon unsalted butter
- 2 celery stalks, finely chopped (about 3/4 cup)
- 10 ounce sliced button or cremini mushrooms
- 7 cups fat-free, lower-sodium chicken broth, divided
- 3/4 cup uncooked wild rice
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 2 cups chopped cooked chicken breast (about 1 pound)
- 1 cup half-and-half
- 3 tablespoons dry white wine
- 1 tablespoon Dijon mustard
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 1/4-inch slices.
2. Melt butter in a Dutch oven over medium heat. Add leeks, celery, and mushrooms; sauté 10 minutes or until tender. Stir in 6 cups broth. Add rice and next 3 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 45 to 55 minutes or until rice has "popped."
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup broth, stirring with a whisk until smooth. Add broth mixture to soup. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Reduce heat to low; add chicken, half-and-half, wine, and mustard. Cook 2 minutes or just until thoroughly heated (do not boil).
Nutritional Information:
Amount per serving
Calories: 350
Fat: 9.6g
Saturated fat: 5.1g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1.2g
Protein: 29.5g
Carbohydrate: 34.2g
Fiber: 2.7g
Cholesterol: 70mg
Iron: 2.3mg
Sodium: 598mg
Calcium: 86mg
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