Chicken And Wild Rice Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leeks or 1/3 cup green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or 2 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half or 1 cup milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
carrot, peeled in thin strips
snipped fresh thyme (optional)

Preparation

Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.