Antlers Wild Rice Soup - cooking recipe

Ingredients

1/2 cup uncooked wild rice, rinsed and drained
3 (14 ounce) cans chicken broth
1 cup carrot, sliced
1/2 cup celery, sliced
1/2 cup onion, chopped
2 cups fresh mushrooms, sliced
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whipping cream
2 cups cooked chicken, cubed
fresh chives (optional)

Preparation

1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.