Cobble Creek Kitchen

Ingredients:
1 1/2 cup wild rice
½ cup butter 
½ cup diced celery
½ cup chopped onion 
2 cups diced cooked chicken
1 cup diced carrots 
½ lb sliced fresh mushrooms
¾ cup flour 
5 cans chicken broth
1 pt heavy whipping cream 
1 pt half and half


Directions:
Cook: 1 ½ cups wild rice in 2 cans chicken broth (or 3 cups water and 3 chicken bullion cubes) Simmer for about 1 hour.   Rice will be a little crunchy.

Saute onions and mushrooms in butter.   Add flour and make a roux.   Cook about 5 minutes.   Then add 6 cups (3 cans) of chicken broth.   After it has thickened, add the carrots and celery (which have been cooked a bit in chicken broth to soften).   Add chicken and rice and simmer for about 20 minutes.   Add heavy whipping cream and half and half.   Do not boil after adding cream.   Cook until warm through and serve!

Number Of Servings:10-12

Submitted by: Sarah Schaaf

Categories: Sarah Schaaf , Soups