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Recipe Summary

total:
50 mins
Servings:
4
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Ingredients

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Directions

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  • In a small saucepan, melt the 1/4 cup butter until bubbly. Stir in flour. Cook over low heat for 8 minutes, stirring frequently. Remove from heat; set aside.

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  • In a large saucepan, cook celery, carrot, and onion in the 2 tablespoons butter until vegetables are tender. Stir in the 2 cups broth, the water, and the 1/3 cup white wine or broth. Bring to boiling; reduce heat.

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  • Stir flour mixture into broth mixture. Cover and simmer for 20 minutes, stirring occasionally.

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  • Stir in cooked wild rice, chicken, and whipping cream. Heat through. Season to taste with salt and white pepper.

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  • Ladle soup into warm bowls. Garnish with chives. Makes 4 main-dish servings.

*

To cook the wild rice, rinse 1/2 cup wild rice. Add to 1 cup boiling water in a saucepan. Cover and simmer for 40 to 45 minutes or until rice is tender. Drain off liquid, if necessary.

Nutrition Facts

438 calories; total fat 31g; saturated fat 19g; cholesterol 106mg; sodium 1229mg; carbohydrates 26g; fiber 3g; protein 13g; vitamin aRE; vitamin c 4mg; calcium 50mg; iron 1mg.

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