Cream Of Chicken Soup With Wild Rice

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 8 ounces wild rice, uncooked (1 1/3 cup)
• 1 1/2 lbs fryer chickens, cut up
• 7 cups water
• 12 ounces mushrooms, sliced
• 2 tablespoons cooking oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 tablespoons instant chicken bouillon granules
• 3/4 teaspoon pepper
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 4 cups milk
• 3/4 cup dry sherry

Recipe

• 1 *i used superior touch chicken base and it was heavenly.
• 2 cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
• 3 set partially cooked rice aside. in a large saucepan, combine the chicken and water.
• 4 bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
• 5 remove chicken from broth and let stand until cook enough to handle. skim fat from broth.
• 6 strain and reserve broth.
• 7 remove chicken meat from bones.
• 8 cut into bite-size pieces.
• 9 in the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
• 10 remove from heat. return broth to the saucepan.
• 11 add the partially cooked wild rice to the chicken broth mixture. stir in the bouillon granules and pepper.
• 12 bring to boiling.
• 13 reduce heat and simmer, uncovered, for 15 minutes.
• 14 in a large separate saucepan, melt the butter.
• 15 stir in flour until it all clings together and is smooth.
• 16 add the milk all at once and stir and cook until it's bubbly and thick.
• 17 add some hot broth mixture to the sauce mixture and stir until smooth; return all to the broth mixture. stir in the chicken pieces and the sherry.
• 18 heat through.