Dayton’s Boundary Waters Wild Rice Soup

Dayton’s in downtown St. Paul

Wild rice was all the rage in Minneapolis in the 1980s. Dayton’s was no exception.

Serves 6.

To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 min. From “The Marshall Field’s Cookbook.”

• 6 T. (3/4 stick) unsalted butter

• 1 c. diced yellow onion

• 1 small leek, halved lengthwise, rinsed well, and thinly sliced

• 1 1/2 c. sliced button mushrooms

• 3/4 c. diced carrots

• 1/2 c. flour

• 6 c. chicken broth

• 1 1/2 c. cooked wild rice

• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)

• 1 c. heavy cream

• 5 T. dry sherry

• 2 t. salt

• 1 1/2 t. freshly ground black pepper

• 2 T. freshly chopped flat-leaf parsley

• 1 t. freshly chopped thyme leaves

• 2 T. slivered almonds, toasted, for garnish

Directions

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 min. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 min.

Add flour and cook, stirring occasionally, for 1 min. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 min. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 min.

Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s