Boundary Waters Wild Rice Soup 29-Jan-2012

A great wild rice soup recipe. I made this today, 29 January 2012, for lunch with one of our good friends. It was declared a real winner.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup sliced onion
• 1 large can sliced mushrooms
• 2 stalks celery, finely chopped
• 3/4 cup diced carrots
• 3/4 cup flour
• 4 cups low-sodium chicken broth
• 1 cup white wine
• 1 cup water
• 1.5 cups cooked WildRice
• 1 pound diced cooked roast turkey (leftover from a whole roasted turkey)
• 1 can evaporated milk
• 1 teaspoon salt
• plenty of freshly ground pepper
• 2 tablespoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon ground sage

(Rosemary would be a good addition.)

Directions

1. in a dutch oven or large kettle over medium high heat, melt butter

2. sauté onion in melted butter until translucent

3. add cerley, carrots and mushrooms; stirring occasionally, about 5 minutes

4. add flour, stirring, and cook 1 minute

5. add broth, wine and water, whisk in

6. add in wild rice, stirring to make sure everything is blended

7. bring to a boil, reduce heat, and simmer for 20 minutes

8. add evaporated milk, turkey, salt, pepper, thyme, parsley and sage, mixing in well

9. cook for at least 5 minutes to heat through, longer won’t hurt

10. Serve with rustic bread and butter, if desired