Wild Rice Soup

By norsegal8

Ingredients

• 1/2 cup uncooked wild rice, rinsed and drained
• 5 1/4 cups chicken broth
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cupc mushrooms, sliced
• 2 Tbsp. butter
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 cup whipping cream
• 2 cups chopped cooked chicken

Preparation

Step 1

In a 4-quart Dutch oven, combine uncooked wild rice, 28 oz. of the chicken broth, carrot, celery and onion. Bring to a boil; reduce heat. Simmer; covered, for 35 to 40 minutes or until the rice is tender but still chewy, adding the mushrooms doing the last 5 minutes of cooking.

In a medium saucepan, melt the butter. Stir in the flour, salt and pepper. Add the remaining chicken broth. Cook and stir until bubbly, then cook for 1 minute more, stirring in the whipping cream.

Add the whipping cream mixture to the rice mixture, stirring constantly.

Add the chicken and heat through.