A favorite in Minnesota, a region known for its wild rice, this dish is a bowl of pure comfort. Sherry adds a touch of acidic brightness to balance the creamy, starchy broth. If you can't find celery root, use a russet potato instead.
2 tablespoons unsalted butter
2 (8-oz.) skinless, boneless chicken breasts
8 ounces sliced fresh cremini mushrooms
1/2 cup thinly sliced shallots (about 2 large shallots)
1 tablespoon chopped fresh thyme
1/4 cup dry sherry
2 tablespoons all-purpose flour
6 cups unsalted chicken stock, divided
1 cup uncooked Minnesota wild rice
1 cup chopped carrot
1 cup chopped peeled celery root
1 1/4 teaspoons kosher salt
1 cup green beans, cut into 1-in. pieces
1/4 cup heavy cream
3/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
2 ounces Parmesan cheese, grated (about 1/2 cup)
Added sugars 0g
Calcium 11% DV
Potassium 17% DV
How to Make It
Heat butter in a large Dutch oven over medium-high until foamy. Add chicken and cook, turning occasionally, until browned on both sides, about 8 minutes. Remove from pan; let stand 5 minutes. Cut into bite-size pieces and set aside.
Add mushrooms, shallots, and thyme to Dutch oven; cook, stirring often, until slightly browned, about 7 minutes. Add sherry; cook until reduced by about half, about 1 minute.
Whisk together flour and 1 cup stock; stir into sherry mixture. Add remaining 5 cups stock, rice, carrot, celery root, and salt. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until vegetables are just tender, about 40 minutes. Add chicken and green beans; simmer until beans are crisp-tender, about 5 minutes. Add cream and pepper.
Ladle soup into bowls. Drizzle evenly with oil, and sprinkle with cheese.
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