Minesota Wild Rice Soup

5 Reviews
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Photo: Oxmoor House
Total Time
1 Hour 30 Mins
Yield
Serves 8 (serving size: about 1 1/4 cups)
October 2013
RECIPE BY 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.

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

Nutritional Information

  • Calories 350
  • Fat 9.6g
  • Satfat 5.1g
  • Monofat 3.2g
  • Polyfat 1.2g
  • Protein 29.5g
  • Carbohydrate 34.2g
  • Fiber 2.7g
  • Cholesterol 70mg
  • Iron 2.3mg
  • Sodium 598mg
  • Calcium 86mg

How to Make It

Step 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.

Step 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."

Step 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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Ratings & Reviews

RKoukios's Review

tgalbraith
February 02, 2014
Solid recipe. The only change I made was to add 2 1/2 Tbs dry sherry instead of wine.

tgalbraith's Review

detailaddict
January 06, 2014
N/A

detailaddict's Review

momtothree
October 16, 2013
(Fyi to the OH folks...it's "Minnesota", with two n's.) We liked this overall, but the main problem was that it was too salty. I did use homemade turkey broth, but I tasted the soup before adding the salt. I should have started with 1/2 tsp. and increased from there as needed. It was still edible and I would make this again, but I won't make this mistake twice. Apart from using turkey broth and breast meat, I omitted the wine as I didn't have any, and shredded some Gruyere over individual servings. I made this to eat on a camping trip (with crackers and bread sticks) as the creamy soups make good comfort food for chilly weather.

momtothree's Review

RKoukios
September 24, 2013
I substituted carrots for the mushrooms to make it like my mom used to when I was growing up in Minnesota, and it was just like I remember. All three kids at it up, which is a first with any soup in my house. I will definitely make this again!