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.