Minnesota Wild Rice Chowder
Here's a wild rice recipe you can eat with a spoon! A splash of white wine, cream, and chicken broth team up to make the luscious base of this Minnesota wild rice soup.
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Minnesota Wild Rice Chowder
Directions
- In a medium saucepan combine wild rice, water and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes until tender. Drain if needed.
- Meanwhile, in a Dutch oven melt butter over medium heat. Add onion, celery, and carrot; cook 5 minutes or until soft, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender and most of the mushroom liquid evaporates, stirring frequently. Carefully add wine; cook and stir 1 minute.
- Add broth, chicken, the 1/2 teaspoon salt, and the pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
- In a small bowl stir together cream and flour; add to soup mixture. Cook and stir until slightly thickened and bubbly. Stir in cooked wild rice and thyme. Return to boiling; reduce heat. Simmer 5 minutes to blend flavors. Season to taste with additional salt and black pepper.
Nutrition Facts (Minnesota Wild Rice Chowder)
- Per serving:
- 313 kcal ,
- 17 g fat
- (10 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 80 mg chol. ,
- 714 mg sodium ,
- 21 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 17 g pro.