A favorite in Minnesota, a region known for its wild rice, this dish is a bowl of pure comfort. Sherry adds a touch of acidic brightness to balance the creamy, starchy broth. If you can't find celery root, use a russet potato instead.

This Story Originally Appeared On cookinglight.com


Credit: Victor Protasio

Recipe Summary

1 hr 30 mins
20 mins
Serves 8 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Heat butter in a large Dutch oven over medium-high until foamy. Add chicken and cook, turning occasionally, until browned on both sides, about 8 minutes. Remove from pan; let stand 5 minutes. Cut into bite-size pieces and set aside.

  • Add mushrooms, shallots, and thyme to Dutch oven; cook, stirring often, until slightly browned, about 7 minutes. Add sherry; cook until reduced by about half, about 1 minute.

  • Whisk together flour and 1 cup stock; stir into sherry mixture. Add remaining 5 cups stock, rice, carrot, celery root, and salt. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until vegetables are just tender, about 40 minutes. Add chicken and green beans; simmer until beans are crisp-tender, about 5 minutes. Add cream and pepper.

  • Ladle soup into bowls. Drizzle evenly with oil, and sprinkle with cheese.

Nutrition Facts

311 calories; fat 11g; saturated fat 5g; protein 23g; carbohydrates 28g; fiber 3g; sugars 5g; sodium 612mg.