Chicken and Wild Rice Soup
From The Marshall Field’s Cookbook
I am a proud Chicagoan. Born and raised in the suburbs, I moved to the majestic city just days after returning home from my 4 year Illinois hiatus during college. And as a proud Chicagoan there are certain things I feel very strongly about. For example, I am pro Sears Tower. Willis what? It is, and will always be, the Sears Tower to me. I am anti ketchup on a hot dog. Mustard, tomato, pickle, relish, sport peppers, onions and celery salt – yes. Ketchup – no. That’s what fries are for. And I am 100% anti Macy’s department store. They took away our precious Marshall Field’s and treated us all like children that can be pacified with the continued sale of Frango mints and some crappy uber-commercialized version of the iconic Christmas window displays, but I’m sorry Mr. Macy, you can stay in New York and get the heck out of our wonderful city thank you very much. But I digress.
This fabulous, heartwarming, hearty soup is from the Marshall Field’s Cookbook, a limited edition book that was released during the gut-wrenching transition of the State Street Marshall Field’s into the Macy’s that stands in its place today. My mom had the foresight to pick one up back in 2005 and she just recently discovered this soup. It’s everything you want chicken soup to be – warm, spiked with fresh herbs and veggies, with a hearty amount of chicken and just enough chewy wild rice. So make up a big bowl this fall and toast to (in my not so humble opinion) the the greatest city on earth – the Windy City, the Second City, Chi Town, or just good old Chicago.
- 6 Tbsp butter
- 1 cup yellow onion, diced
- 1 small leek, halved lengthwise and white and light green parts thinly sliced
- 1 1/2 cup button mushrooms, sliced
- 3/4 cup carrot, diced
- 1/2 cup flour
- 6 cups chicken broth
- 2 cups wild rice or brown and wild rice mix, cooked
- 1 1/2 cups chicken, cooked and shredded (we used a pre-cooked roaster chicken from the grocery store and mixed up the dark and light meat)
- 1 cup heavy cream
- 5 Tbsp dry sherry
- 2 tsp salt
- 1 1/2 tsp pepper
- 1 tsp fresh thyme leaves
- 1/4 cup slivered almonds, toasted
- Melt the butter in a large saucepan over medium heat.
- Add onion and saute for 5 minutes, stirring frequently, until translucent.
- Add leek, mushrooms and carrot and cook 5 more minutes, stirring occasionally, until softened.
- Add flour and cook 1 minute, stirring constantly.
- Whisk in chicken broth. Bring to a boil, then decrease heat and simmer 20 minutes.
- Add rice, chicken meat, cream, sherry, salt, pepper and thyme. Cook 5 minutes, until warmed through. Taste and adjust salt and pepper if needed.
- Serve sprinkled with almonds.