CREAM OF CHICKEN AND WILD RICE SOUP

Cream of Chicken and Wild Rice Soup image

Provided by Carolyn Parke

Time 1h20m

Number Of Ingredients 12

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4 chicken breast halves, skinless and boneless, and cubed
1 stick butter, cold
2 c wild rice, uncooked (prefer uncle bens)
1 onions, yellow, medium chopped
2 c carrots, chopped
2 c celery stalk, chopped
8 oz mushroom pieces
1/3 c flour
6 c chicken broth
1 pt heavy whipping cream
1 Tbsp parsley flakes
1/2 tsp sage, dried

Steps:

1. In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
2. Add chicken breast and continue to cook until meat turns white.
3. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
4. Combine Vegetable/chicken mix, rice, mushrooms and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil)
5. In a micro safe bowl, melt remaining butter and add flour to make roux.
6. Slowly whisk the roux into the soup mixture to thicken. Enjoy!