Minnesota wild rice must be rinsed well in hot water about at least 30 sec. Starting with 1 C of wash, raw wild rice in saucepan with 3 C of hot chicken broth when you preparerest of soup ingredients *Using chicken broth will add another layer of flavor to the wild rice, but I filter the cooked wild rice and discard the broth that was used because it can add a bitter flavor to the
In saucepan , dissolve butter on heat. Adding chop onions, carrots, & celery (I love mirapoaks in this finely chop soup, so I often chop & chop them some times in food processor). Cook, stirring occasionally, until onions are translucent and carrots are tender, about 5 minutes.
Add the spices (thyme, parsley, garlic powder, salt and pepper) as well as the bay leaves and chicken stock cube. Add dry white wine and chicken broth, then stir well.
Raise heat to high & bring soup to boil, & reduce heat, covering & simmer for 21 minutes.
Add the minced chicken, cooked Minnesota wild rice, and heavy cream. Continue to simmer over low heat until heated through, about 4 to 5 minutes.
Remove the bay leaves, and taste and adjust seasonings as needed based on personal preference.
Enjoy !
