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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I, personally am not a wild rice fan, living in Minnesota, where we get wonderful wild rice, still have always thought it tasted like grit... UNTIL my co-worker brought this awesome soup to work, now I am hooked! I have modified it a bit from the original recipe to keep it quick and simple for us busy moms. I encourage you to try this, it is simply the best. Ingredients:
6 ounces wild rice (uncle bens long grain and wild rice with herbs) |
1 large onion, finely diced |
1 carrot, finely diced |
1 celery rib, finely diced |
2 lbs cooked chicken (i use bonless skinless chicken breasts) |
1/2 cup butter or 1/2 cup margarine |
1 cup flour |
8 cups chicken broth (prefer herbs and spices broth) |
salt and pepper |
1 cup light cream |
Directions:
1. Prepare rice according to instructions.
2. Saute the onion, celery, carrot in butter for about 3 minutes until vegetables are tender.
3. Stir in the flour, sifting a little bit at a time and cooking until blended.
4. Add the chicken broth.
5. Add the cooked rice.
6. Add the cooked chicken.
7. Heat thoroughly.
8. Add cream and heat through but DO NOT BOIL.
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