Name: Minesota Wild Rice Soup
Total time: 1 h 30 min
Yield: Serves 8 (serving size: about 1 1/4 cups)
Ingredients: 2 leeks (about 1 pound); 1 tablespoon unsalted butter; 2 celery stalks, finely chopped (about 3/4 cup); 10 ounces sliced button or cremini mushrooms; 7 cups fat-free, lower-sodium chicken broth, divided; ¾ cup uncooked wild rice; 1 teaspoon kosher salt; ½ teaspoon dried thyme; ½ teaspoon freshly ground black pepper; 2 ¼ 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

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RKoukios

02/02/2014

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

detailaddict

10/16/2013

(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

09/24/2013

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!

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Minesota Wild Rice Soup

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