Cream of Chicken, Wild Rice and Mushroom Soup
3½
cups chicken broth
1 cup carrots, sliced
½
cup celery, sliced
⅓
cup wild rice (uncooked)
1 medium onion, chopped
1 cup mushrooms, sliced
½
teaspoon dried thyme
¼
teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half
1½
cups cut up, cooked chicken
In a deep pot combine chicken broth, carrots, celery, wild rice, onion, mushrooms, thyme and pepper; bring to a boil. Reduce heat, cover and simmer 1 hour, or until rice is tender.
In small saucepan melt butter, whisk in flour, then half-and-half. Bring to a bubble, cook and stir 1 minute. Slowly add mixture to soup, stirring. Add chicken and heat through. Season with salt and pepper to taste.
Serves four to six.