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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.

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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; 31 g total fat; 19 g saturated fat; 106 mg cholesterol; 1229 mg sodium. 26 g carbohydrates; 3 g fiber; 13 g protein; 0 RE vitamin a; 4 mg vitamin c; 50 mg calcium; 1 mg iron;

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