Chicken & Wild Rice Soup #2

By carvalhohm

Ingredients

• 3 (14 oz.) cans chicken broth, divided
• 1 c. carrots, peeled and coarsely chopped
• 1/2 c. celery, chopped
• 1/2 c. onion, chopped
• 2 c. sliced mushrooms
• 1/2 c. wild rice, uncooked
• 2 T. butter
• 1/4 c. all-purpose flour
• 4 t. salt
• 1/4 t. pepper
• 1 c. whipping cream
• 2 c. cooked chicken, diced
• Optional: sour cream, snipped fresh chives

Details

Servings 8
Adapted from www1.gooseberrypatch.com

Preparation

Step 1

In a Dutch oven over medium heat, combine 2 cans broth, carrots, celery, onion, mushrooms and rice. Bring to a boil; reduce heat to low. Cover and simmer for 35 to 40 minutes, until rice is nearly tender. In a separate saucepan, melt butter over medium heat. Stir in flour, salt and pepper; add remaining broth. Cook and stir until thickened and bubbly; continue stirring for one more minute. Stir in whipping cream. Stirring constantly, add cream mixture to rice mixture. Add chicken; heat through. Garnish soup bowls with dollops of sour cream and chopped chives, if desired.

Serves 8.