Scott's Recipe

Soup - Cream Of Chicken With Wild Rice

Category: Chili, Chowders, Soups & Stews

8 oz uncooked wild rice
3½ lbs bone in chicken, cut up
7 cups water
12 oz mushrooms, sliced
2 Tbsp cooking oil
1 cup onion, chopped
1 cup celery, chopped
2 Tbsp chicken bouillon
¾ tsp white pepper
½ cup butter
¾ cup all-purpose flour
4 cups milk
¾ cup dry sherry


1. Cook wild rice according to the package directions for 30 minutes. Drain off liquid and rinse thoroughly. Set partially cooked rice aside.
2. In a large saucepan, combine chicken and water. Bring to boiling, reduce heat and simmer 40 minutes or until the chicken is tender. Remove chicken from the broth and let chicken cool. Skim fat from broth. Strain and reserve broth.
3. Remove chicken meat from bone and cut into bite size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes. Add mushrooms; cover and cook for 5-10 minutes until everything is tender, stirring occasionally.
4. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to chicken mixture. Stir in bouillon and white pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
5. In a separate large saucepan, melt the butter, stir in the flour until it all clings together and is smooth. Add the milk all at once and stir, cooking until bubbly thick. Add some hot broth to white sauce and stir till smooth.
6. Return all to broth mix. Stir in chicken. Heat thoroughly.