Creamed Wild Rice Soup

I made this one 11/12/11 at a DOG I attended. Had a nice 3 days camping and cooking. I used 1 large skinless chicken breast, cut up and browned in bacon drippins for the cooked chicken.

10 inch deep DO (5qt)
6 Tblsp. butter, margarine or olive oil
1/2 cup chopped onion
1 diced carrot
1 cup sliced mushrooms
1/2 cup flour
1/4 tsp pepper
1/2 tsp salt
3 cans chicken broth
2 cups cooked wild rice
1 chicken breast, cooked and diced
1 cup half and half
parsley or chives for garnish

Melt butter in the Dutch oven; sauté the onion and carrot until they are tender. Add the mushrooms, sauté 2 minutes longer. Blend in the flour, then gradually stir in the broth. Cook, stirring constantly until the mixture comes to a boil, then boil for a couple of minutes. Stir in the cooked rice, the chicken, salt and pepper and simmer for about 5 minutes. Blend in the half and half, then simmer for another 10 minutes. Garnish with parsley or chives.

To cook the wild rice, wash in cold water using a strainer. Put two cups of wild rice in a pot with 5 to 6 cups of water. Cover and bring to a boil, then boil for 10 minutes. Reduce the heat to a simmer and simmer for another 50 minutes.

 

It is good, Left overs thicken up to a stew consistancy, but are still very good.

 

Kathy,
As most people who cook have learned, very few recipes are set in stone, and can't be "adjusted" to taste.

I did not have the chives to garnish with, and I think they would be a very good addition. Garlic would be good as well.

Glad you liked it.