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Antlers Wild Rice Soup
Ingredients
- 1/2 cup uncooked wild rice, rinsed and drained
- 3 14 ounce can chicken broth
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup whipping cream
- 2 cups chopped cooked chicken
- Snipped fresh chives (optional)
Directions
1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings.
This is an excellent recipe. It is tasty with or without the chicken. I have made it both ways and will make it again.
1/26/2010 06:51:20 PM Report Abuse