One year I got extra fancy and started out Thanksgiving dinner with this wonderful soup! It’s a delicious and satisfying winter meal in itself.
Yields 8-10 first course servings
1 cup uncooked wild rice
2 tablespoons butter
2 leeks, diced (about 2-1/2 cups)
2 plum tomatoes, diced (1 cup)
4 celery stalks, diced (1 cup)
8 ounces mushrooms, sliced (2 cups)
2 cloves garlic
1/4 cup flour
6 cups chicken broth
2-3 bone-in chicken breasts, cooked, removed from skin and bone, and diced (1 1/2 cups)
1 cup cream
1/4 cup dry sherry
1 tablespoon honey
Salt and pepper, to taste
Cook the wild rice according to the directions on the package. Wild rice generally takes 55-60 minutes to cook.
In a large soup pot, melt the butter and sauté the leeks, tomatoes, celery, mushrooms, and garlic on medium high heat. Cook for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the flour and stir until blended into the vegetables. Add the chicken broth and bring to a boil. Once boiling, cover, turn the heat down to low, and simmer for 30 minutes.
Add the wild rice and chicken. Stir in the cream, honey and sherry. Cook until thoroughly heated. Add salt and pepper to taste.
- Cranberry Week – Wild Rice Pilaf With Honey, Dried Cranberries, and Pecans (romancingthebee.com)