Soups:

Chicken Wild Rice Soup

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Ingredients

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup carrots
3/4 cup flour
6 cups chicken broth
1 pound boneless skinless chicken, cook and cubed
Salt to taste
1/2 teaspoon each black pepper, dried mustard and dried parsley
2 cups cooked wild rice ("I use Hy-Vee brand wild rice soup and chicken broth instead of water.")
2 cups half-and-half

Instructions

Melt butter in a large sauce pan over medium heat, uncovered. Stir in onion, celery and carrots and saute for 7 minutes. Then add flour and stir well. Gradually pour in chicken broth, stirring constantly until all has been added. Bring just to a boil, reduce heat to low and let simmer. Add chicken, salt, mustard, parsley, pepper and rice. Allow to heat thorough, then add half and half. Let simmer 1-2 hours. Don't allow it to boil, which will break your roux.

Mary Schreiner
Moline