Cream of Wild Rice Soup

Ok, so I made the Rice and Chicken and while it looked great and smelled great it did not taste great so I will not be sharing that one:(

Instead a true and tested wonderful soup that Lisa Stephens passed on to me:


Cream Of Wild Rice Soup

3 cup cooked wild rice
1 large onion, diced
2 to 3 carrots, diced
2 to 3 celery ribs, diced
1-1/2 cups diced cooked chicken (or ham)
1 stick butter
1 cup flour
8 cups chicken broth
1 cup milk (or half and half)
Salt and pepper to taste.

Prepare wild rice first. In soup kettle, saute onion celery, carrots and chicken in butter until vegetables have softened. Sift in flour a bit at a time, stirring until well blended. Do not let brown! Slowly add broth, stirring with whisk until flour/vegetable mixture is well blended. Add rice, adjust seasonings. Heat thoroughly. Add milk and reheat gently. DO NOT BOIL.

This is one of my favorite cold weather soups. It also freezes nicely in soup size portions. Super easy and I always have the ingredients on hand.