Wild Rice Soup

By smmthill

Ingredients

• 1/2 c wild rice
• 1/3 c finely chopped carrot
• 1/3 c finely chopped onion
• 1/3 c finely chopped celery
• 1 T butter
• 4 c chicken broth
• 12 oz. skinless, boneless chicken breast halves, cut into 3/4 in pieces
• 1/4 c all-purpose flour
• 1/4 c butter, softened
• 4 c whipping cream, half and half or light cream
• Salt and pepper

Details

Servings 8

Preparation

Step 1

1. In a fine wire mesh strainer, rinse the wild rice under cold running water, lifting the rice with your fingers to clean thoroughly; drain. Set aside.
2. In a Dutch oven, cook carrot, onion and celery in the 1 T butter over medium heat for 5 min. or till veggies are tender, but not brown. Add the wild rice and chicken broth. Bring to boiling; reduce heat. Simmer, covered for 20 min. Add chicken pieces; simmer 20 to 25 min. more or till wild rice is tender.
3. In a small bowl, whisk together flour and softened butter for a smooth paste.
4. Stir the flour mixture into the rice and chicken mixture in the Dutch oven. Cook and stir till thickened and bubbly. Cook and stir for 1 min. more. Add the whipping cream. Cook over med. heat, stirring frequently, till the mixture is heated through. Season with salt and pepper.