The Chocolate Moose Chicken Wild Rice Soup

This is a copy cat recipe from a place that takes their food seriously.

• Ready In: 1 hr 45 mins
• Serves: 10

Ingredients

• Soup

• 1  large leek, chopped
• 3  stalks celery, chopped
• 2  large carrots, minced
• 3  tablespoons olive oil
• 1  cup wild rice
• 1⁄2 teaspoon ground black pepper
• 2  quarts  chicken stock
• 3  cooked chicken breasts, cubed
• 2  large  red potatoes, cubed
• 1  cup white wine or 1  cup  nonbitter beer

• Roux

• 1⁄2 cup butter
• 1  cup flour
• 1  quart heavy cream

• Garnishes

• 1  red bell pepper, minced
• 3  tablespoons fresh parsley, chopped

Directions

1. To make soup: In large soup pot, saute leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.
2. To make roux: Meanwhile, melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.
3. To finish soup: Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.