Boundary Waters Wild Rice Soup

Ingrediencie

6 tbsp. (¾ stick) unsalted butter

1 c. diced yellow onion

1 small leek, halved length- wise, rinsed well, and thinly sliced

1 ½c. sliced button mushrooms

¾c. diced carrots

½c. flour

6 c. chicken broth

1 ½c. cooked wild rice

½roasted chicken, skin and bones removed and meat chopped (1 to 1 ½c.)

1 c. heavy cream

5 tbsp. dry sherry

2 tsp. salt

1 ½ 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

Postup

Directions In a large saucepan over medium heat, melt butter. Add onion and sauté until translu- cent, about 5 minutes. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stir- ring occasionally, for 1 minute. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 min- utes. 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.

Poznámky

Note: From the Jan. 6, 2012, issue of Taste. To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fra- grance, about 2 to 3 minutes. From "The Marshall Field's Cookbook."