Chicken and Wild Rice Soup
Create a delicious soup using leftover cooked chicken and wild rice.
1/3 cup wild rice, cooked
1/2 cup sliced mushrooms
1/4 cup chopped celery
1 small onion, chopped
1 garlic clove, crushed
1/4 teaspoon ground black pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
4 cups water
4 teaspoons chicken base or bouillon granules
1 cup cooked chicken meat, cut into pieces
1 cup heavy cream
2 tablespoons dry white wine (optional)
- Cook wild rice in salted water until tender. Drain.
- Cook mushrooms, celery, onion, garlic, and pepper in butter in saucepan until celery is tender.
- Stir in flour. Stirring constantly, cook until bubbly. Remove from heat.
- Stir in water and chicken base or bouillon granules. Return to heat and bring to boil. Add chicken and wild rice. Stir in cream and wine. Heat until hot, but do not boil. Serve.
Makes 4 servings.