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Wild Rice Soup




Source of Recipe


newspaper


List of Ingredients




1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 cups sliced fresh mushrooms
2 T butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream (I used half and half)
2 cups chopped cooked chicken (I used turkey)
Snipped fresh chives (optional)

Recipe




In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery and onion. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
In medium saucepan, melt butter, stir in flour, salt and pepper. Add the remaining 1 can of broth. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly. Stir in chicken, heat through. Garnish each serving with chives.
It was suggested it needed garlic and thyme, I am inclined to agree having had it both ways