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Some food lovers refer to wild rice as "the caviar of grains." It's no wonder Minnesotans serve many versions of this specialty soup with pride.

Chicken and Wild Rice Soup

2 (14 1/2-ounce) cans chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leek or green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 cup half-and-half or milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
Thin carrot peel strips (optional)
Snipped fresh thyme (optional)

1. Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
2. Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme.

Makes 4 servings.

Nutritional facts per serving: calories: 355, total fat: 19g, saturated fat: 7g, cholesterol: 69mg, sodium: 1037mg, carbohydrate: 23g, fiber: 2g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.

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