Recipe: Boundary Waters Wild Rice Soup

BOUNDARY WATERS WILD RICE SOUP

Serves 6.

Note: To toast almonds, spread nuts in a single layer on a parchment paper-lined baking sheet and bake in a 350-degree oven until almonds are lightly browned and fragrant, about 7 to 10 minutes. From "The Marshall Field's Cookbook."

• 6 tbsp. unsalted butter

• 1 c. diced yellow onion

• 1 small leek, halved lengthwise, rinsed well, and thinly sliced

• 11/2 c. sliced button mushrooms

• 1/2 c. flour

• 6 c. chicken broth

• 11/2 c. cooked wild rice

• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 11/2 c.)

• 1 c. heavy cream

• 2 tsp. salt

• 11/2 tsp. freshly ground black pepper

• 2 tbsp. freshly chopped flat-leaf parsley

• 1 tsp. freshly chopped thyme leaves

• 2 tbsp. slivered almonds, toasted, for garnish

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 minutes.

Add flour and cook, stirring occasionally, for 1 minute. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 minutes. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 minutes.

Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

Nutrition information per serving:

Calories410Fat27 gSodium1,700 mg

Protein14 gCholesterol95 mgDietary fiber4 g