Recipes and Cooking Minnesota Wild Rice Chowder 5.0 (2) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 7, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 50 mins Servings: 8 Yield: 12 cups Jump to Nutrition Facts Ingredients ¾ cup wild rice, rinsed and drained 1 ½ cup water ¼ teaspoon salt 2 tablespoon butter 1 cup chopped onion ½ cup chopped celery ½ cup chopped carrot 1 8 ounce package crimini mushrooms, sliced 2 cloves garlic, minced ½ cup dry white wine 6 cup reduced-sodium chicken broth 2 cup chopped cooked chicken ½ teaspoon salt ¼ teaspoon black pepper 1 cup heavy cream ⅓ cup all-purpose flour 2 teaspoon snipped fresh thyme 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. Rate it Print Nutrition Facts (per serving) 313 Calories 17g Fat 21g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 313 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 80mg 27% Sodium 714mg 31% Total Carbohydrate 21g 8% Total Sugars 4g Protein 17g Vitamin C 4.2mg 21% Calcium 60mg 5% Iron 1.8mg 10% Potassium 507mg 11% Folate, total 45.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.