Chicken Wild Rice Soup

I must apologize for NOT posting in a month. Honestly, time has gotten away from me! Now that we are into winter, the soup recipes that I will be posting should come in handy.

Chicken Wild Rice Soup Makes 8 servings

3 - 14 oz. cans of chicken broth
1 c. coarsley chopped carrot
1/2 c. wild rice, rinsed and drained
1/2 c. chopped celery
1/2 c. chopped onion
2 c. fresh mushrooms, sliced
2 T. butter
1/4 c. flour
1/4 t. ground black pepper
1 c. heavy whipping cream
2 c. chopped cooked chicken, 10 oz.

1. In a 4 quart Dutch oven, combine 2 cans of the broth, the carrot, uncooked wild rice, celery and onion. Bring to boiling; reduce heat. Simmer, covered, for 35 - 40 minutes or until wild rice is tender but still chewy; add mushrooms the last 5 minutes of cooking.

2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour, 1/4 t. salt and pepper. Add remaining 1 can broth. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Stir in whipping cream. Add whipping cream mixture to wild rice mixture, stirring constantly.

3. Stir in chicken; heat through. If desired, garnish individual servings with freshly snipped chives.

If you make this ahead of time, prepare as directed; cool slightly. Cover and chill for up to 2 days. Reheat over low heat before serving.