Cream Of Chicken Soup With Wild Rice (Nancy's)

Recipe Ingredients

8 oz	227g	Uncooked wild rice - (1 1/3 C.)
1		Fryer chicken - cut up
7 cups	1659ml	Water
8 oz	227g	Sliced mushrooms
2 tablespoons	30ml	Cooking oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
2 tablespoons	30ml	Instant chicken bouillon granules or equivalent chicken base
3/4 teaspoon	3.8ml	White pepper
1/2 teaspoon	2.5ml	Salt - (I didn't add any extra because of the bouillon)
1/2 cup	99g / 3.5oz	Butter
3/4 cup	46g / 1.6oz	All-purpose flour
4 cups	948ml	Milk
3/4 cup	177ml	Dry white wine

Recipe Instructions

Cook wild rice according to pkg. directions for 40 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside.

In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat and simmer for 40 minutes or until the chicken is tender.

Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces.

In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat.

Return the broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules, white pepper and salt. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.

In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it's bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the white wine. Heat through. Makes 8 servings.

Submitted to the BBQ Mailing List by Vince Vielhaber on Jan 06, 1999.

Source:
Bear

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