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Minnesota Wild Rice Soup - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

This excellent cream soup features a panoply of flavors from sherry to wild rice.  Remember to use only the white and light green portions of the leeks.  Unlike green onions, the dark green portions should be discarded.  Be sure to cook the soup until the rice is done.  Wild rice will split and begin to turn itself inside out when it is done.

Ingredients:

2 tbsp unsalted butter
3 carrots finely diced (about 1 cup)
2 leeks finely diced (about 2 1/2 cups)
2 celery stalks, finely diced (about 1 cup)
1/4 cup all purpose flour
2 qt. chicken stock
3/4 cup wild rice
Salt and pepper to taste
3/4 cup heavy cream, heated
3 tbsp dry sherry
1/4 cup chives, minced
3 tbsp parsley, chopped

Heat butter in a soup pot over medium heat.  Add the carrots, leeks and celery and cook until softened, about 5 minutes.  Reduce heat to low, add the flour and stir well.  Cook gently for about 3 minutes, stirring constantly.

Add the broth gradually, whisking well with each addition to prevent lumps of flour.  Bring to a simmer.  Add wild rice and salt to taste.  Simmer until rice is done - about 45 - 55 minutes.

Stir in the heated cream and sherry.  Taste for seasoning.  Serve in heated bowls and garnish with chives and parsley.