Wild Rice Soup With Chicken

• 1 c wild rice
• 2 qt + 2 c water
• 2 T butter
• 8 oz celery, finely diced
• 8 oz leeks, finely chopped
• 4 oz mushrooms, sliced 1/8" thick
• 3 T carrots, coarsely grated
• 8 oz chicken breast, skinless, cubed
• 6 cubes bullion or concentrated chicken stock
• 1 T mushroom soup mix
• bouquet garni
• salt to taste

1. 1. Boil wild rice with 3 c water. Simmer until kernels begin to split (about 45 minutes).
2. 2. Saute celery in butter until soft. Add leeks, carrots and mushrooms; cook until limp. Set aside.
3. 3. Add remaining water to rice. Add chicken, bouillon or stock, mushroom soup mix.
4. 4.Remove any scum on top of water. Simmer 10 minutes.
5. 5. Add vegetables; simmer a few minutes more. Serve.

wild rice, t, celery, leeks, mushrooms, t carrots, chicken, bullion, t, bouquet garni, salt

Taken from www.epicurious.com/recipes/member/views/wild-rice-soup-with-chicken-51157251 (may not work)