Wednesday, June 17, 2015

Wednesday Kitchen - Boundary Waters Wild Rice Soup

This week on Wednesday Kitchen, the JET Team is cooking up a family favorite soup recipe - in fact, it's everybody's family favorite!

I'm just unsure what to call it, or who deserves the credit! If you grew up in Minnesota, you knew Dayton's, which then became Dayton Hudson, which was then purchased by Marshall Fields, which was then purchased by Macy's. So at this stage, Macy's is taking credit for this recipe from the 1960s, and all I can tell you is that it is soul satisfying and heartwarming, and good in all seasons!


This is a very healthy dish. Ok, so there is a little heavy cream. You could always modify and use a fat free milk but really....... why would you do this to such a wonderful bowl of goodness?!


  • 6 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 1 small leek, halved lengthwise, rinsed well and thinly sliced
  • 1½ cup sliced button mushrooms
  • ¾ cup diced carrots
  • ½ cup flour
  • 6 cups chicken broth
  • 1½ cups cooked wild rice
  • ½ roasted chicken, skin and bones removed and meat chopped (1 to 1½ cups)
  • 1 cup heavy cream
  • 5 tbsp dry sherry
  • 2 tsp salt
  • 1½ 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


To Make

  1. Melt butter in a large saucepan over medium heat
  2. Add onion and sauté for about 5 minutes, until translucent
  3. Add leek, mushrooms and carrots and cook for about 5 minutes until softened, stirring occasionally
  4. Add flour and cook for 1 minute, stirring occasionally
  5. Whisk in chicken broth
  6. Bring to a boil, then decrease heat to low and simmer for 20 minutes
  7. Add remaining ingredients and cook for about 5 minutes, until warmed through
  8. Taste and adjust seasonings as necessary
  9. Ladle into bowls, garnish with almonds and serve hot


Note: To toast almonds, spread nuts in a single layer on a parchment paper-lined baking sheet and bake in a 350-degree oven until almonds are lightly browned and fragrant, about 7 to 10 minutes. From The Marshall Field's Cookbook



capitalcitycrafts said...

I would leave out the cream for a healthier version....although I'm sure it won't taste as great!

Mollie Ann said...

mmmm .... Rice! Leeks! Mushrooms! Almonds! Cream! Whatever you call it, whoever gets the credit .... YUMMY!

Unknown said...

Love wild rice!!!

Jennifer said...

Yum!! I'd love a bowl of deliciousness!

Michele said...

That looks delicious!! I love all kinds of soup, will have to try this one!!!

cserpentDesigns said...

Sounds totally delish! Thank you for sharing it with us!

jemsbyjb said...

A different and yummy recipe. Would love to try it.

SendingLoveGallery said...

looks delicious! Thanks Lynn :)

Beadsme said...

OMG yummy but no almonds please. I will be there shortly!

Unknown said...

Yum! I'll take Mandy's almonds. :)

Gemstones on My Mind said...

YUM, that sounds delicious. I'll be trying this one when the weather cools off a bit. Thanks Lynn!

WanderingJewel said...

Great photos! Looks yummy!

Keystring said...

Great comfort food!

mjsee said...

Wonder what would happen if I left out the flour and added more cream? Or almond flour... or substituted cornstarch or tapioca powder?

Will have to experiment when it's not 100+ here in NC. :)

Sounds yummy!

LoveStoneArts said...

Oh my, this recipe was made for me!! I've yet to find a mushroom soup recipe that I just LOVE. And wild rice- oh yummo!! (Mel, my nutrition savvy kids substitute arrowroot flour for wheat flour 1:1 when they cook gluten free.)

Gambatte said...

Sounds so delicious! Unfortunately, it will need to wait until the weather cools a little, but I will definitely be cooking up a pot of it in the fall.

Brooke said...

Yum, I love soup! I'll have to try this one.