Minesota Wild Rice Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.8 cup celery stalks finely chopped
• 1 pound chicken breast cooked chopped
• 10 ounce cremini mushrooms sliced
• 1 tablespoon dijon mustard 
• 0.5 teaspoon thyme leaves dried
• 3 tablespoons cooking wine dry white
• 0.5 cup flour all-purpose
• 1 cup half-and-half 
• 1 teaspoon kosher salt 
• 1 pound leeks 
• 7 cups lower-sodium chicken broth fat-free divided
• 1 tablespoon butter unsalted
• 0.8 cup rice wild uncooked

Equipment

• knife
• whisk
• measuring cup
• dutch oven

Directions

1. Remove roots, outer leaves, and tops from leeks.
2. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 1/4-inch slices.
3. Melt butter in a Dutch oven over medium heat.
4. Add leeks, celery, and mushrooms; saut 10 minutes or until tender. Stir in 6 cups broth.
5. Add rice and next 3 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 45 to 55 minutes or until rice has "popped."
6. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour and 1 cup broth, stirring with a whisk until smooth.
8. Add broth mixture to soup. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Reduce heat to low; add chicken, half-and-half, wine, and mustard. Cook 2 minutes or just until thoroughly heated (do not boil).