Creamy Chicken and Wild Rice Soup

I know you are probably saying "a soup recipe in May?".  Well, that is what this weather is reminiscent of.  We all do the chili or the vegetable soup on a cold evening, but how about some good old creamy chicken and wild rice soup. This recipe, that I got from my daughter in-law Brett, reminds me of Panera Bread's version ~ only this is better!

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.

Enjoy! 

Maybe soon warm weather will be upon us and I will be talking about cookouts on the deck!   I'm looking forward to that!!