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