Minesota Wild Rice Soup

Name: Minesota Wild Rice Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 177 milliliters celery stalks, finely chopped (about; 454 grams cups chopped cooked chicken breast (about; 283 grams sliced button or cremini mushrooms; 1 Tbsp Dijon mustard; 1 teaspoons dried thyme; 3 Tbsps dry white wine; 118 milliliters 2.25 ounces all-purpose flour (about; 237 milliliters half-and-half; 1 teaspoon kosher salt; 454 grams leeks (about; 2 liters fat-free, lower-sodium chicken broth, divided; 1 Tbsp unsalted butter; 177 milliliters uncooked wild rice

Minesota Wild Rice Soup might be just the main course you are searching for. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 27g of protein, 7g of fat, and a total of 291 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of rice, celery stalks, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Remove roots, outer leaves, and tops from leeks.

Ingredients you will need

Leek

Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 1/4-inch slices.

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Leek

Water

Melt butter in a Dutch oven over medium heat.

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Butter

Equipment you will use

Dutch Oven

Add leeks, celery, and mushrooms; saut 10 minutes or until tender. Stir in 6 cups broth.

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Mushrooms

Celery

Broth

Leek

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."

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Pepper

Rice

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour and 1 cup broth, stirring with a whisk until smooth.

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Broth

All Purpose Flour

Equipment you will use

Whisk

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).

Ingredients you will need

Whole Chicken