Favorite soup of the year so far. Outstanding, satisfying, addicting, great textures. And it tasted even better the next day.
Minnesota wild rice soup (from The Pastry Affair) – adapted nondairy by me
1 cup uncooked wild rice
2 tablespoons margarine
2 leeks, diced
3 carrots, diced
4 celery stalks, diced
8 ounces mushrooms, sliced
2 cloves garlic
1/4 cup flour
6 cups chicken broth
2 – 3 chicken breasts, cooked and diced
1/2 cup nondairy creamer
1/4 cup dry sherry
salt and pepper, to taste
Cook the wild rice according to the directions on the package. Wild rice takes about 55 – 60 minutes to cook.
In a large soup pot, melt the margarine and saute the leeks, carrots, 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 creamer and sherry. Cook until thoroughly heated. Add salt and pepper to taste. Makes 8 – 10 servings.