Wild Rice Soup

Minnesota Wild Rice Soup

(The Culinary Institute Of America Book Of Soups)

2 Tablespoons butter
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)
1/4 cup all-purpose flour
2 quarts chicken broth
3/4 cup wild rice
1/2 teaspoon salt--or to your taste
3/4 cup hot cream  ( I used 1/4 cup, plus 2/4 cup 1% milk)
3 Tablespoons dry sherry
1/4 cup minced chives
3 Tablespoons parsley

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.

I found this recipe this morning!  Looks good! Think I'll try it!!! Minus the sherry.  That sounds gross.