Chicken And Wild Rice Soup

• 1/2 cups Wild Rice (uncooked)
• 2 cups Water Or Chicken Broth
• 1 stick Butter
• 1 whole Onion, Chopped
• 1 cup Celery, Chopped
• 1 cup Carrots, Chopped
• 8 ounces, weight Mushrooms, Sliced
• 1 cup Flour
• 8 cups Chicken Broth (homemade, If Possible)
• 1 cup Milk (skim Works Fine)
• 2 Tablespoons Chicken Soup Base
• 2 cups Cooked Chicken, Cubed Or Shredded
• Salt And Pepper, to taste

1. Rinse the rice. Bring 2 cups water (or chicken broth) to a boil. Add rice, then lower heat and simmer, covered for one hour.
2. Meanwhile, melt butter in large pot. Add the vegetables and saute till crisp tender. Salt and pepper the vegetables to taste. Add flour to sauteed vegetables, stir until flour is moistened and evenly distributed throughout. Add 8 cups chicken broth to the vegetable mixture, adding it a little at a time to avoid lumps. Stir with whisk until incorporated. Add milk.
3. Place chicken soup base in a small bowl. Ladle out a small amount of the soup liquid and add it to the soup base. Whisk to combine well and then add back into the soup pot.
4. Add cooked, drained rice and the cooked chicken. If you prefer the rice to be firmer, wait to add it until 30 minutes before serving. Add salt and pepper to taste.
5. The longer the soup cooks, the better the flavor. Simmer for at least 45 minutes to 1 hour before serving.

rice, water, butter, onion, celery, carrots, weight mushrooms, flour, chicken broth, milk, chicken soup base, chicken, salt

Taken from tastykitchen.com/recipes/soups/chicken-and-wild-rice-soup-2/ (may not work)