Chicken and Wild Rice Soup

Some food lovers refer to wild rice as 'the caviar of grains'. It's no wonder Minnesotans serve many versions of this specialty soup with pride.

Recipe Ingredients:

2 (14.5-ounce) cans chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leek or green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 cup half-and-half (light cream) or milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
Thin carrot peel strips (optional)
Snipped fresh thyme (optional)

Cooking Directions:

1. Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon ground black pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
2. Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half (light cream) or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half (light cream) or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through.
3. If desired, garnish with carrot peel strips and fresh thyme.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 355, total fat: 19g, saturated fat: 7g, cholesterol: 69mg, sodium: 1037mg, carbohydrate: 23g, fiber: 2g.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.