Cream of Chicken Soup with Wild Rice

Makes 8 servings

thamani8

This is a family favorite and great to eat all year round

ingredients

1
1. Cook wild rice according to pkg directions for 30 minutes. Drain off liquid and rinse. Set partially cooked rice aside.
2
2. In a large stockpot, combine the chicken and water and bring to a boil.
3
3. Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender.
4
4. Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth.
5
5. Strain and reserve broth.
6
7. Remove chicken meat from bones.
7
8. Cut into bite-size pieces.
8
9. In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.
9
10. Add onion and celery.
10
11. Cover and cook for 5 to 10 minutes or until tender, stirring once. Remove from heat. Return broth to the pot. Add partially cooked wild rice to the chicken broth.
11
12. Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered for 15 minutes.
12
13. In a large saucepan, melt the butter and stir in the flour until smooth.
13
14. Add milk all at once. Cook and stir until bubbly.
14
15. Stir into soup mixture. Stir in the chicken pieces and wine and heat through.