The Humpherys Family

Creamy Chicken and Wild Rice Soup

Source  Tasty Kitchen
Recipe Added:  5/14/2012
1 cup uncooked wild rice
1/2 cup butter
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, sliced 1/4″ thick
8 oz fresh mushrooms, sliced
2 garlic cloves, minced
1/2 cup flour
8 cups chicken broth
 2 cup half and half
2 Tbsp soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
1/2 tsp thyme
2 tsp parsley
4 cup cooked chicken, shredded
2 tsp fresh lemon juice
Prepare rice according to pkg instructions. The remainder of the recipe can be made in one stock pot. Mel butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.

Increase heat and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked rice, half-and-half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and add more salt and pepper to taste. Serve with crackers or warm bread.
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