Creamy Chicken and Wild Rice Soup

Ingredients

• 3/4 cup uncooked wild rice and 4 cups water*
• 1 tablespoon vegetable oil
• 1 small diced onion
• 3 ribs sliced celery
• 3 medium sliced carrots
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 3 cups undiluted chicken stock
• 1 1/2 cups reserved rice stock
• 2 cups heavy cream
• cooked chicken
• 1 teaspoon parsley
• dash of salt and pepper

Directions

• Step 1
  Cooking the Wild Rice:
• Step 2
  1. Sauté rice in olive oil.
• Step 3
  2. Add water and salt to taste.
• Step 4
  3. Cook until rice is 3/4 of the way done.
• Step 5
  4. Drain and reserve excess stock.
• Step 6
  Making the Soup:
• Step 7
  1. Sauté onions, celery, and carrots in melted butter in a large soup pot until onion is translucent.
• Step 8
  2. Turn heat down, mix flour in thoroughly and cook about 5 minutes, stirring frequently. Careful not to brown!
• Step 9
  3. Using a whisk, blend in hot chicken stock and the reserved rice stock.
• Step 10
  4. Cook, allowing the soup to thicken slightly.
• Step 11
  5. Add the cream and blend.
• Step 12
  6. Add the cooked chicken, salt, pepper, and parsley.
• Step 13
  7. Simmer for 20 minutes.
• Step 14
  8. Garnish with fresh parsley.
• Step 15
  
• Step 16
  * 2 cups of pre-cooked wild rice can be substituted, with the stock being adjusted accordingly.

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