Marge'S Wild Rice Soup

• 1 1/2 cups wild rice, cooked according to package directions (the original recipe calls for 1 cup, but I like more)
• 1/4 cup butter
• 1/2 cup onion, diced
• 1/2 cup carrots, shredded
• 2 cups celery, sliced
• 1/4 teaspoon kitchen bouquet
• 1 1/2 teaspoons nature seasoning
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon white pepper
• 1- 8 ounce package sliced white mushrooms
• 1 1/4 cups flour
• 6 cups cold water
• 5 1/2 teaspoon chicken base or 5 chicken bouillon cubes (you can also use chicken broth instead of water and base)
• 3 cups cooked chicken breast, diced
• 2 1/4 cups heavy whipping

1. In a soup pot, saute onion, carrots, celery and seasonings in butter until tender. Add mushrooms within the last 5 minutes of cooking and saute with veggies. Slowly add flour, and stir into veggie mixture until combined. About 1 minute. Add cold water and chicken base, and stir until mixture has no lumps. Add chicken and rice and heat until temperature reaches 180 degrees on a kitchen thermometer. Add whipping cream and bring temp back up to 180 degrees. (If you do not have a thermometer, just simmer the soup until heated through)

wild rice, butter, onion, carrots, celery, kitchen bouquet, poultry seasoning, white pepper, white mushrooms, flour, cold water, chicken base, chicken, heavy whipping

Taken from www.epicurious.com/recipes/member/views/marges-wild-rice-soup-52268011 (may not work)