Boundary Waters Chicken and Wild Rice Soup

Boundary Waters Chicken Wild Rice Soup

Back in the day we used to shop at Daytons.  Daytons had restaurants in their department stores.  They had a really good Wild Rice Soup.  I like to add Chicken and Almonds to mine for a little extra substance, but it is good on its own.  This recipe for Boundary Waters Chicken Wild Rice Soup was adapted from Someone's In the Kitchen with Dayton's, Marshall Field's, Hudsons.  I often double the recipe, so that I can freeze it for later use.

Boundary Waters Chicken Wild Rice Soup

Ingredients:

• 6 Tablespoons Butter
• 1 Small Onion, chopped
• 1/2 Cup Flour
• 4 Cups Liquid Gold or Chicken Broth
• 1 Cup Heavy Whipping Cream
• 1/3 Cup Sherry
• 1 1/2 Cup Cooked Wild Rice
• 1/2 Teaspoon White Pepper
• 1 Cup Cooked Shredded Chicken (optional)
• 1 Teaspoon Better than Bouillon
• 1/2 Cup Toasted Slivered Almonds (optional)
• Salt and Pepper to taste

Directions:

• Melt Butter in saucepan
• Saute Onions in butter until soft and translucent, about 5 minutes
• Stir in Flour and cook for 1-2 minutes, stirring often
• Add Liquid Gold or Broth and whisk until smooth
• Add Cream and Sherry and heat to simmer
• Add Chicken, Cooked Rice, Pepper, Better than Bouillon
• Simmer 5 minutes until heated through and thickened, add extra milk, cream or broth if too thick
• Serve and top with toasted almonds

Boundary Waters Chicken Wild Rice Soup