Creamy Chicken and Wild Rice Soup
1/3 c. uncooked wild rice
1 T. veg. oil
1 quart water
1 med. onion finely chopped
1 rib celery finely chopped
1 carrot peeled, finely chopped
1/2 c. butter (stick)
1/2 c. all purpose flour
3 c. chicken broth
2 c. half and half cream (I use skim milk to cut the fat and it's still good!)
1/2 t. dried crushed rosemary
dash of nutmeg
1 t. salt
fresh cracked pepper
cooked shredded chicken breast
In med. saucepan combine rice, oil, and water; bring to boil. Reduce heat; cover and simmer for about 30 minutes.
Meanwhile, in large pot, Dutch oven or soup kettle, cook onion, celery, and carrots in butter until almost tender. Blend in flour; cook and stir for two minutes. Add broth and un-drained rice. Bring to a boil; cook and stir till slightly thickened. Stir in cream, rosemary, chicken, nutmeg, salt and pepper.
Reduce heat; simmer, uncovered, for about 20 minutes or until rice is tender. (About 8 servings or 2 quarts).
Note: I've added more flour to make it a little thicker, and I've also added more rice. Tweek it and make it how you like it.
Maybe soon warm weather will be upon us and I will be talking about cookouts on the deck! I'm looking forward to that!!