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Title: Cream Of Chicken Soup With Wild Rice
Categories: Soups
Yield: 8 Servings

1 1/2 c Uncooked wild rice (8 oz)
3 1/2 lb Fryer chicken; cut up
7 c Water
8 oz Mushrooms; sliced
2 tb Cooking oil
1 c Onion; chopped
1 c Celery; chopped
2 tb Instant chicken bouillon
-granules
3/4 ts White pepper; or more to
-taste
1/2 ts Salt
1/2 c Butter
3/4 c All-purpose flour
4 c Milk
3/4 c Dry white wine

Cook wild rice according to pkg. directions for 40 minutes; drain off
liquid and rinse thoroughly. Set partially cooked rice aside.

In a large saucepan, combine the chicken and water. Bring to boiling,
reduce heat and simmer for 40 minutes or until the chicken is tender.

Remove chicken from broth and let stand until cook enough to handle.
Skim fat from broth. Strain and reserve broth. Remove chicken meat
from bones. Cut into bite-size pieces.

In the same saucepan, cook celery and onion in hot oil for 4 to 5
minutes; add mushrooms and cover and cook for 5 to 10 minutes or
until everything is tender, stirring now and then. Remove from heat.

Return the broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir
in the bouillon granules, white pepper and salt. Bring to boiling.
Reduce heat and simmer, uncovered, for 15 minutes.

In a large separate saucepan, melt the butter. Stir in flour until it
all clings together and is smooth. Add the milk all at once and stir
and cook until it's bubbly and thick. Add some hot broth mixture to
the white sauce mixture and stir until smooth; return all to the
broth mixture. Stir in the chicken pieces and the white wine. Heat
through.

Recipe by Mimi Hiller

Recipe FROM: <https://web.archive.org/web/20211017145719/
http://recfoodcooking.org/sigs/Nancy Dooley/
Cream of Chicken Soup with Wild Rice.html>

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