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Minesota Wild Rice Soup

Photo: Oxmoor House
Total time 1 hr, 30 mins
Yield Serves 8 (serving size: about 1 1/4 cups)
Here's a hearty winter favorite from the upper Midwest. Wild rice—the official state grain of Minnesota—"pops" when you cook it, adding creaminess to the soup.


  • 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

Nutrition Information

  • calories 350
  • fat 9.6 g
  • satfat 5.1 g
  • monofat 3.2 g
  • polyfat 1.2 g
  • protein 29.5 g
  • carbohydrate 34.2 g
  • fiber 2.7 g
  • cholesterol 70 mg
  • iron 2.3 mg
  • sodium 598 mg
  • calcium 86 mg

How to Make It

  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).

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