Chicken Wild Rice Soup
Inroduction
About this Recipe
By: Joe Braun
Best soup for the fall
Ingredients
5/8 each carrots, medium dice
1 1/8 each celery rib, medium dice
5/8 each yellow onion, medium dice
4 2/3 ounces mushrooms , quartered
3 1/4 tablespoons garlic, minced
3 1/8 ounces butter
3/8 cup all-purpose flour
3 cups chicken stock
1 1/16 pounds cooked chicken, medium dice
1 1/8 each bay leaf, whole
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh oregano, chopped
2 1/3 teaspoons seasoning salt
1/4 teaspoon white pepper
1 1/2 cups wild rice (cooked)
1 1/2 cups heavy cream
2 1/3 teaspoons chopped parsley
Step by Step Instructions
1. In a large stock pot Sauté, the onions, carrots, celery, and the mushrooms with the butter until the onions are slightly translucent.
2. Stir in the flour to make a roux and cook for 5 mins on low heat stirring consistently.
3. Then add the chicken stock
4. Stir on low heat and add the remaining ingredients
5. Simmer for 45 mins on low heat
6. Season the soup with white pepper to taste.