Antlers Wild Rice Soup

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6-8

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)

directions

1. 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. 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.