Recipe by Mimi Hiller
Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round.
- 8 ounces wild rice, uncooked (1 1/3 cup)
- 1 1⁄2 lbs fryer chickens, cut up
- 7 cups water
- 12 ounces mushrooms, sliced
- 2 tablespoons cooking oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 tablespoons instant chicken bouillon granules
- 3⁄4 teaspoon white pepper
- 1⁄2 cup butter
- 3⁄4 cup all-purpose flour
- 4 cups milk
- 3⁄4 cup dry sherry
Directions See How It's Made
- *I used Superior Touch Chicken Base and it was heavenly.
- Cook wild rice according to package directions for 30 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 broth to the saucepan.
- Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
- 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 Sherry.
- Heat through.