Antlers Wild Rice Soup

Name: Antlers Wild Rice Soup
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1/2 cup uncooked wild rice, rinsed and drained; 3 (14 ounce) cans chicken broth; 1 cup carrot, sliced; 1/2 cup celery, sliced; 1/2 cup onion, chopped; 2 cups fresh mushrooms, sliced; 2 tablespoons butter; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup whipping cream; 2 cups cooked chicken, cubed; fresh chives (optional)

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Recipe by kyky9353

This recipe comes from a restaurant called Antlers at Breezy Point Resort in Minnesota. I use chicken breast and have also used chicken bouillon mixed with about 5 cups water instead of the canned broth. I hope you enjoy this recipe as much as my family does.

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READY IN: 1hr

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup uncooked wild rice, rinsed and drained
3

(14 ounce) cans chicken broth
1

cup carrot, sliced
¹⁄₂

cup celery, sliced
¹⁄₂

cup onion, chopped
2

cups fresh mushrooms, sliced
2

tablespoons butter
¹⁄₄

cup all-purpose flour
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon ground black pepper
1

cup whipping cream
2

cups cooked chicken, cubed
fresh chives (optional)

DIRECTIONS

1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.

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