Shelly's Recipe

CHICKEN & WILD RICE SOUP

Category: Soups

1 cup uncooked wild rice
2 quarts water
4 tablespoons chicken base
1/2 tablespoon dried thyme
1 bay leaf
1/2 cup (1 stick) butter
3/4 cup flour
1 1/2 carrots, diced
2 ribs celery, diced
1 medium onion, diced
1 cup heavy whipping cream
1/2 pound cooked chicken, diced

In a 6- to 8-quart stockpot, soak rice in water overnight. Drain and cover with fresh water. Place on stovetop and bring to a boil. Add base, thyme and bay leaf and simmer 40 minutes, stirring occasionally.

While rice simmers, make a roux: In a small saucepan, melt butter, then whisk in flour, mixing until smooth. Cook, stirring regularly, about 2 minutes. Remove roux from heat.

Return rice mixture to a boil, and whisk in two thirds of the roux. Bring mixture to a boil and add vegetables. Simmer another 30 minutes, skimming the top and stirring occasionally. If soup is not thick enough, add some or all of the remaining roux and cook another 10 minutes.

Add cream and chicken and heat through. Serve immediately. Makes 12 servings