Chicken and Wild Rice Soup

This recipe turned out really good and I made it twice!  The second time I used 2% milk instead of half and half and it worked well too.  I think this recipe didn’t call for enough butter to make roux but no problem.  I didn’t feel like adding more butter because it adds more fat too!

Ingredients:

2 packages (6 oz.) long grain and wild rice

10 cups chicken broth, divided

3 tablespoons butter (I used half of butter and olive oil)

8 oz sliced mushroom

1 cup chopped onion

1 cup celery

1/4 cup butter (for roux)

1/2 cup all-purpose flour

1/2 cup half and half

2 tablespoons dry white wine

1/4 teaspoon ground black pepper

2 cups cook shredded chicken breasts

Garnished: Fresh parsley

Directions:

1. Bring rice, 4 cups chicken broth and 1 seasoning pack from rice mix to a boil on over medium high heat.  Cover, reduce heat to low for 20 minutes or liquid is absorbed and rice is tender (reserve remaining seasoning in package). Set aside.

2.  Melt 3 tablespoon butter, add mushroom, onion, celery and cook until tender; set aside.

3.  To make a roux, melt ¼ cup butter over medium heat and whisk in flour; wishing constantly 1 minute or until flour cooked and brown.  Add remaining chicken broth (6 cups) and cook stirring often 8 -10 minutes or slightly thicken.  Wish in half and half, white wine and black pepper.  Add cooked vegetables chicken, rice and cook, stirring 5-10 minutes until thoroughly heat.