Description
This makes a lovely chicken and wild rice soup.
Ingredients
- 1 ⅓ cups wild rice
- 1 (3 pound) whole chicken, cut into pieces
- 7 cups water
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons vegetable oil
- 1 cup fresh mushrooms, sliced
- 2 tablespoons chicken bouillon granules
- ¾ teaspoon ground white pepper
- ½ teaspoon salt
- ½ cup margarine
- ¾ cup all-purpose flour
- 4 cups milk
- ¾ cup white wine
Instructions
- Cook the wild rice according to package directions
- but remove from heat about 15 minutes before it’s done. Drain the excess liquid
- and set aside.
- In a stock pot over high heat
- combine the chicken and the water. Bring to a boil
- and then reduce heat to low. Simmer for 40 minutes
- or until chicken is cooked and tender. Remove chicken from the pot
- and allow it to cool. Strain the broth from the pot
- and reserve for later. When chicken is cool
- remove the meat from the bones
- cut into bite size pieces
- and reserve. Discard the fat and the bones.
- In the same stock pot over medium heat
- saute the celery and onion in the oil for 5 minutes. Add the mushrooms
- and cover. Cook for 5 to 10 minutes
- stirring occasionally
- until everything is tender. Return the broth to the stock pot
- and add the partially cooked wild rice. Stir in the bouillon
- white pepper and salt; simmer
- uncovered
- for 15 minutes.
- Meanwhile
- melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk
- and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture
- continuing to stir
- then stir all of the milk mixture into the broth mixture.
- Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 15 mins
Servings: 8