Tammi's World

Soup Anyone?

Ohhhhhh, you're gonna love this one!!!! Nothin' lowfat about this soup.

Found in the Marshall Fields Cookbook (can't find a link)

Boundary Waters Wild Rice Soup

6 tablespoons unsalted butter
1 cup diced onion
1 small leek, halved lengthwise, rinsed well and thinly sliced.
3/4 cup diced carrots
1 1/2 cups sliced button mushrooms
1/2 cup all-purpose flour
6 cups chicken broth
1 1/2 cups cooked wild rice
1/2 roasted chicken, meat chopped (1 to 1 1/2 cups)
1 cup heavy cream
5 tablespoons dry sherry
2 teaspoons salt
1 1/2 teaspoons ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon chopped thyme leaves
2 tablespoons slivered almonds (garnish)

Melt the butter in a large saucepan over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the leek, mushrooms, and carrots and cook, stirring occasionally, for 5 minutes, until softened.

Add the flour and cook, stirring constantly, for 1 minute. Whisk in the chicken broth. Bring to a boil, then decrease heat and simmer for 20 minutes. Add the rice, chicken meat, cream, sherry, salt, pepper, parsley, and thyme and cook for 5 minutes, until warmed through. Taste and adjust seasoning as necessary. Garnish with the almonds and serve hot. (To store, allow soup to cool to room temperature, cover and refridgerate up to 3 days.)

Just in time for a cold weekend!!! Let me know if you try it. I'd like to know what you think!!!!

Posted by Tammi at January 19, 2007 09:55 AM | TrackBack