Minesota Wild Rice Soup

Minnesota Wild Rice Soup Recipe
Photo: Oxmoor House
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.

Yield:

Serves 8 (serving size: about 1 1/4 cups)
Total time: 1 Hour, 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional 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

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

Preparation

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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Oxmoor House

October 2013
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