Minnesota Wild Rice Soup

Wild rice grows in abundance in Minnesota and is very popular in recipes there. One of those is Minnesota Wild Rice Soup.

Note: This recipe is similar to Wild Rice with Mushrooms and Pecans. In that recipe, the wild rice is cooked in the chicken broth, which has been added to the aromatics once they are cooked. I would do this in this recipe, before adding the flour (the flour can be added later using a slurry - flour mixed in cold water), instead of cooking it separately. This would give the rice more flavor. Plus the rice thickens the soup somewhat, so you can use less flour.

3/4 c. uncooked wild rice
1 med. onion, diced
1 c. celery, diced
1/4 pound fresh mushrooms, cleaned and sliced
1/2 c. butter (1 stick)
1 c. all-purpose flour [seems like a lot - try 1/4 or 1/2 cup]
8 c. hot chicken broth
1 c. diced chicken
Salt and pepper, to taste
1/4 tsp. thyme
1 c. half and half
2 tbsp. sherry or dry white wine

Add wild rice to 2 cups water in saucepan. Simmer for 45 minutes. Set aside. [See note above. Cook in chicken broth before adding the flour.]

In the meantime, sauté onion, celery and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed into the butter, but do not let it begin to brown.

Slowly add hot chicken broth, stirring until all the flour mixture is well blended and the broth starts to thicken. Stir in drained, cooked rice and chicken. Season with salt, pepper and thyme. Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.