Monday, October 8, 2007

Minnesota Chicken & Wild Rice Soup

(from Beth Ervie)
3 ½ cups chicken broth

1 cup sliced carrots

½ cup sliced celery

1/3 c sliced onions

1/3 c wild rice

2 tablespoons butter

3 tablespoons flour

1 cup half and half cream

1 ½ cups cut up cooked chicken

Mix broth, carrots, celery uncooked rice, onions and ¼ teaspoon pepper. Bring to a boil; reduce hear, cover and simmer 1 hour, until the rice is tender. Melt butter, stir in the flour, then the half and half. Cook and stir 1 minute. Slowly add half and half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

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