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.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
1 hr 30 mins
Yield:
Serves 8 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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."

  • 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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Nutrition Facts

350 calories; fat 9.6g; saturated fat 5.1g; mono fat 3.2g; poly fat 1.2g; protein 29.5g; carbohydrates 34.2g; fiber 2.7g; cholesterol 70mg; iron 2.3mg; sodium 598mg; calcium 86mg.