Source: Cookbook of wild rice recipes belonging to a friend from Minnesota

I was served this exquisite soup this recently. The name of the soup has to be one of the biggest understatements. It makes me think of Garrison Keilor’s comments about Minnesotans who are so modest. It really is a deluxe cream of chicken soup.

• 1/3 c. uncooked wild rice (cook according to directions)
• ½ c. butter
• 1 large onion chopped
• 1 ½ stalks of celery, chopped
• ½ lb. fresh mushrooms sliced
• 1 c. flour
• 2 qts. Chicken broth at boiling temperature
• 1 c. half and half
• 2 Tblsp. dry white wine or about 1 tsp. lemon juice
• 2 chicken breasts cooked, cooled, and sliced into bite-size pieces
• Salt and pepper to taste
• Approximately 8 servings.

1. Poach chicken breasts. You can use the resulting broth in the soup.
2. Cook wild rice.
3. Melt butter. Add cut up vegetables and sauté at low heat until fork tender.
4. Sprinkle flour on top of sautéed vegetables and stir well until thoroughly mixed.
5. Add chicken broth 1 cup at a time. Stir carefully after each cup until well blended. Continue until all broth is added.
6. Add half and half.
7. Add wine or lemon juice
8. Add cut-up chicken
9. Add cooked rice
10. Season with salt and pepper