Minnesota Wild Rice Soup
None
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
soup
main dish
appetizers
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 cup all-purpose flour
- 3 tablespoons dry sherry
- 2 tablespoons butter
- 2 quarts chicken broth
- 3 tablespoons parsley
- 1/4 cup minced chives
- 3/4 cup wild rice
- 3 carrots, finely diced (about 1 cup)
- 2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
- 2 stalks celery finely diced (about 1 cup)
- 1/2 teaspoon salt--or to your taste
- 3/4 cup hot cream ( i used 1/4 cup, plus 2/4 cup 1% milk)
- Carbohydrate 44.26312375 g
- Cholesterol 76.3878125 mg
- Fat 23.401086875 g
- Fiber 5.37098745372891 g
- Protein 13.139060625 g
- Saturated Fat 14.16202075 g
- Serving Size 1 1 Serving (609g)
- Sodium 887.8235 mg
- Sugar 38.8921362962711 g
- Trans Fat 1.380299625 g
- Calories 456 calories
Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly. Add the stock to the flour and vegitable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer. then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy. Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.
