Sherried Cream of Chicken and Wild Rice Soup

• 8 ounces wild rice, uncooked
• 4 cups water
• 3 -4 cups chicken, cooked and chopped
• 7 cups chicken broth
• 2 tablespoons olive oil
• 12 ounces mushrooms, chopped
• 1 cup onion, chopped
• 1 cup celery, chopped
• 34 cup flour
• 34 teaspoon white pepper
• 1 teaspoon thyme, ground
• 2 bay leaves
• 24 ounces skim evaporated milk
• 12 ounces water
• 14 cup butter
• 2 chicken bouillon cubes
• 34 cup cooking sherry

1. Bring 4 Celsius water to a boil.
2. Add wild rice to boiling water.
3. Simmer for 45 minutes.
4. Remove from heat.
5. Add cooked chicken to rice.
6. In a seperate frying pan, heat 2 T. olive oil and saute the celery, onions and mushrooms until the onions are clear.
7. Add flour to vegetables and mix well.
8. Add chicken broth to vegetables and stir until flour is dissolved.
9. Add this mixture to the rice and chicken.
10. Stir well.
11. Add spices, evaporated milk, water, butter, and chicken bullion to the stock pot.
12. Bring to a boil.
13. Reduce heat and simmer for 35 minutes.
14. Finish y adding sherry cooking wine.
15. Enjoy!

wild rice, water, chicken, chicken broth, olive oil, mushrooms, onion, celery, flour, white pepper, thyme, bay leaves, milk, water, butter, chicken bouillon cubes, cooking sherry

Taken from www.food.com/recipe/sherried-cream-of-chicken-and-wild-rice-soup-367069 (may not work)