1 cup raw wild rice
3 T butter
1 onion chopped
1/2 lb mushrooms chopped
3 carrots finely chopped
2 cups chicken broth + 1/2 cup for cooking chicken
3 T flour
2 cups cream
2 large skinless, boneless diced chicken breasts cooked
Salt and pepper to taste
chicken stock for cooking rice (see package for liquid amounts)
1 tsp sherry
Cook rice according to directions. In a heavy pot, melt the butter add the onion,mushrooms and carrots. Saute in butter for 5 minutes, add the 2 cups of chicken broth, simmer to make sure veggies are tender.
Then take a stick blender and blend half of the veggies for just a minute, this helps make soup thicker.Just blend a small portion. Then add 1 T of flour and the cream. Whisk to remove lumps. Stir and simmer low until hot.
While you are cooking the chicken, (cook it in 1/2 cup chicken broth), once it is done add 2 T of flour and mix it well, then add to the broth and veggie mixture, stir well, and simmer. This helps thicken the soup.Then add the cooked rice to this and stir. Add sherry. Gently cook on very low to warm for about 20 minutes stirring occasionally.
better.
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| Yummy |
