Minnesota Wild Rice Soup

• 1 tbsp butter (CIA says 2)
• 3 carrots finely diced (1 cup)
• 2 leeks (white and light green parts) finely diced (2 1/2 cups)
• 2 celery stalks finely diced (1 cup)
• 1/4 cup flour
• 2 quarts chicken broth
• 3/4 cup wild rice
• 1/2 tsp salt
• 1/2 cup heavy cream, hot(CIA says 3/4..I think you could even go down to 1/4 or 1/3 cup)
• 3 tbsp dry sherry (or marsala)
• 1/4 cup minced chives (optional)
• 3 tbsp chopped parsley (optional)

1. Heat butter in soup pot over medium heat. Add carrots, leeks and celery. Cook until softened (about 5 min)
2. Reduce heat to low, add flour, and stir well. Cook gently, abut 3 min stirring constantly.
3. Add broth gradually, whisking well with each addition to eliminate lumps in flour. simmer.
4. Add wild rice and salt. continue simmer until rice is tender but still a bit chewy 45-55 minutes.
5. Stir in heated cream and sherry. Serve in heated bowls, garnished with parsley and chives (optional)

butter, carrots, leeks, celery, flour, chicken broth, wild rice, salt, heavy cream, sherry, chives, parsley

Taken from www.epicurious.com/recipes/member/views/minnesota-wild-rice-soup-50070425 (may not work)