Does anyone know where I can get the recipe for Boundary Waters Wild Rice Soup?

It's from Eddingtons Soup and Salad House in Minnesota, and I am absolutely in love with it. Now that I live in Florida, I'm no longer able to buy, and would like to try making it myself. Please Please Please help me find the recipe!!!Does anyone know where I can get the recipe for Boundary Waters Wild Rice Soup?
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http://groups.google.com.uy/group/allrec鈥?/a>Does anyone know where I can get the recipe for Boundary Waters Wild Rice Soup?
WILD RICE SOUP





1 can cream of potato soup


1 can cream of chicken soup


1 c. diced Velveeta cheese


1 1/2 c. milk or more


1/4-1/3 c. wild rice, boiled until fluffy


1/4 lb. ham, finely diced


1/2 c. shredded carrots


1/4 c. finely chopped celery


1/4 c. chopped onion


1/4 c. finely chopped almonds (opt.)





Boil carrots, celery and onion in a small amount of water until tender. Add ham, and heat through. Then add soups and milk and the cheese, stir until melted, then add almonds and wild rice. Season to taste. Simmer slightly to serve hot.


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CHEESE AND POTATO WILD RICE SOUP





1/2 c. wild rice, uncooked


1 1/2 c. water


1/2 lb. bacon, cut in pieces


1/4 c. chopped onion


2 (10 3/4 oz.) cans cream of potato soup (dilute with 1 can liquid, 1/2 milk %26amp; 1/2 water)


1 qt. milk


2 1/2 c. grated American cheese


Carrot curls, optional





Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside.


Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed above. Stir in milk (1 quart) bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot. Yield 8-10 servings.
Boundary Waters Wild Rice Soup








6 tbsp unsalted butter


1 cup diced yellow onion


1 small leek, halved lengthwise, rinsed well, and thinly sliced


1 1/2 cups sliced button mushrooms


3/4 cup diced carrots


1/2 cup all-purpose flour


6 cups chicken broth


1 1/2 cups cooked wild rice


1/2 roasted chicken, meat chopped ( 1 - 1 1/2 cups)


1 cup heavy cream


5 tbsp dry sherry


2 tsp salt


1 1/2 tsp freshly ground black pepper


2 tbsp chopped fresh flat-leaf parsley


1 tsp chopped fresh thyme leaves


2 tbsp slivered almonds, toasted, for garnish








Melt the butter in a large saucepan over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the leek, mushrooms, and carrots and cook, stirring occasionally, for 5 minutes, until softened.








Add the flour and cook, stirring constantly, for 1 minutes. Whisk in the chicken broth. Bring to a boil, then decrease the heat and simmer for 20 minutes. Add the rice, chicken meat, cream, sherry, salt, pepper, parsley and thyme and cook for 5 minutes, until warmed through. Taste and adjust the seasoning as necessary. Garnish with the almonds and serve hot.