Get Your🍲Soup On!
Inevitably, whenever I make soup, I think of the Soup Nazi from Seinfeld. I wonder how this Chicken and Wild Rice Soup with Leeks and Sherry would measure up. https://www.youtube.com/watch?v=M2lfZg-apSA
This is a long time favorite soup around here, but I’ve lightened it up a bit. My old version was made with tons of butter and cream for a very luscious and delicious soup. It’s no wonder everyone loved it. The combination of flavors in this soup will not only taste incredible, but the smell while it’s simmering is positively heavenly. This version gives you all the incredible flavor and creaminess you want, but without any butter or cream and I don’t think you’ll miss it a bit. Try this Chicken and Wild Rice Soup with Leeks and Sherry next time you’re ready for a warm bowl of completely satisfying deliciousness. 😋
It’s been an especially cold ❄️winter here in San Diego. I mean we are suffering through temperatures in the high 50’s😉 . I’m not sure how much more of this hardship we can handle. I’m not kidding, it’s rained like every week lately.
When it’s cold in San Diego, there are two tribes that emerge. The ones that are super excited to open up their closets and bundle up on their boots 👢 and scarves 🧣 and the ones that can’t even manage to go outside for risk of drowning or freezing to death in the sub-60 temperatures 🥶. I’m sorry to admit that I fall into the later description. My husband and I always discuss how I that I have about 4 degrees of comfort. It’s between 68° and 74°.
At least I can warm us up with a nice big pot of delicious Chicken and Wild Rice Soup with Leeks and Sherry.
Wild Rice
Make the rice according to the package directions. Then set aside. I used a prepackaged mix of rice.
Set aside while you prepare the soup.
The Veggies
Leeks are one of my favorite flavors. I love all types of onions, but leeks are super mild in flavor and work perfectly in soup. The best way to clean leaks is to rinse them first. Then cut off the root end, just enough to get to the delicate white tip of the leek.
Slice the leek into about 1/8 inch rounds. I use all the white, light green and just a bit of the medium green portion the leek. Put the cut leeks into a large bowl filled with cold water. The leeks with float and the dirt will sink to the bottom of the bowl. With your hands, gently swirl the leeks around. This will help any of the dirt float off of the leeks. Let the leeks sit in the water a few minutes.
Gently retrieve the leaks with a slotted spoon, not disturbing the water much from under the leaks. Set the leaks onto dry paper towels, a clean cloth or strainer to dry.
Peel and chop about 2 cups of carrots and about 2 cups of celery too. Always use the celery leaves, that’s where so much of the flavor it. I spent years throwing out the leaves!
Mushrooms are a perfect addition to this soup. I didn’t add them because there is a mushroom hater in my house 😝🏡 . If you are using them, I suggest crimini mushrooms 🍄 . Using a dry brush, clean them of any dirt and then cut them into haves or quarters, depending on their size. 1-2 cups (more or less) of chopped mushrooms is perfect.
Into The Pot
In a large stock pot or heavy bottomed pot, heat 2 tablespoons of olive oil on medium high heat. Once hot, add the leaks, carrots, mushrooms and the celery. Let the veggies cook about 5 minutes until the onion soften and just start to take on a bit of color.
Sprinkle with 1 teaspoon salt and 1/8 teaspoon of freshly ground black pepper. Add 2 cloves of minced garlic and 1 tablespoon of freshly chopped rosemary and either 1 tablespoon of fresh thyme leaves or substitute 2 teaspoons dried thyme. Mix well and cook another 1-2 minutes.
Add 1/2 cup sherry and stir to mix well, picking up any of the bits of the bottom of the pan. Cook until the all the liquid is absorbed, about 1-2 minutes.
Sprinkle the veggies with 3 tablespoons of all-purpose flour.
Mix well and cook another 2 minutes, stirring frequently. The veggies will become gummy from the flour.
Add 8 cups of chicken broth, stirring well. Heat to simmer. Add 2 cups of the shredded chicken and the cooked rice, stir to combine.
Continue to simmer soup about 30 minutes. Adjust seasoning with salt and or pepper.
Buttermilk or Greek Yogurt
To make the soup creamy, add 1 cup buttermilk or milk. You can also add 1 cup of Greek yogurt. If you use the yogurt, make sure to temper the yogurt first. To do this, slowly add a bit of the warm soup to the yogurt, about 1 cup of broth slowly. Once incorporated, stir the tempered broth/yogurt mixture into the soup.
The tang from the yogurt or the buttermilk adds more flavor to this delicious soup.
enjoy!
Chicken and Wild Rice Soup with Leeks and Sherry
Ingredients
- 3-4 large leeks
- 2 cups chopped carrots
- 2 cups chopped celery, leaves included
- 1-2 cups Crimini mushrooms, chopped in half or quarters
- 3 cloves garlic
- 1 tablespoon freshly minced rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme
- 2 tablespoons olive oil
- 1/2 cup sherry
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 2 cups shredded chicken
- 2 cups wild rice (made according to package directions)
- 1 cup Non-fat Greek yogurt or reduced fat buttermilk or milk
Instructions
- Slice the leek into about 1/8 inch rounds. Put the cut leeks into a large bowl filled with cold water. The leeks with float and the dirt will sink to the bottom of the bowl. With your hands, gently swirl the leeks around. This will help any of the dirt float off of the leeks. Let the leeks sit in the water a few minutes.
- Gently retrieve the leaks with a slotted spoon, not disturbing the water much from under the leaks. Set the leaks onto dry paper towels, a clean cloth or strainer to dry.
- Peel and chop about 2 cups of carrots and about 2 cups of celery. Half or quarter cleaned mushrooms.
- Into a large stock pot or heavy bottomed pot, heat 2 tablespoons of olive oil on medium high heat. Once hot, add the leaks, carrots mushrooms and the celery. Let the veggies cook about 5 minutes until the onion just starts to take on a bit of color.
- Sprinkle with 1 teaspoon salt and 1/8 teaspoon of freshly ground black pepper.
- Add 3 cloves of minced garlic and 1 tablespoon of freshly chopped rosemary and either 1 tablespoon of fresh thyme leaves or substitute 2 teaspoons dried thyme.
- Mix well and cook another 1-2 minutes.
- Add the sherry and cook until its completely absorbed.
- Sprinkle the veggies with 3 tablespoons of all-purpose flour.
- Mix well and cook another 2 minutes, stirring frequently. The vegetables will be gummy from the flour.
- Add 8 cups of chicken broth, stirring constantly. Bring to a simmer, about 3-4 minutes.
- Add 2 cups of the shredded chicken and 2 cups of the cooked wild rice, stir to combine. Continue to simmer soup about 30 minutes.
- Adjust seasoning with salt and or pepper.
- To add creaminess to the soup, add 1 cup buttermilk or milk or 1 cup of Greek yogurt.
- Note: If you use the yogurt, make sure to temper the yogurt first. To do this, slowly add a bit of the warm soup to the yogurt, about 1 cup of broth slowly. Once incorporated, stir the tempered broth/yogurt mixture into the soup. (The tang from the yogurt or the buttermilk adds more flavor to this delicious soup.)
- Let the soup heat through, do not let it boil after you've added the dairy.
- Serve and Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
