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
- Bring 4 Celsius water to a boil.
- Add wild rice to boiling water.
- Simmer for 45 minutes.
- Remove from heat.
- Add cooked chicken to rice.
- In a seperate frying pan, heat 2 T. olive oil and saute the celery, onions and mushrooms until the onions are clear.
- Add flour to vegetables and mix well.
- Add chicken broth to vegetables and stir until flour is dissolved.
- Add this mixture to the rice and chicken.
- Stir well.
- Add spices, evaporated milk, water, butter, and chicken bullion to the stock pot.
- Bring to a boil.
- Reduce heat and simmer for 35 minutes.
- Finish y adding sherry cooking wine.
- 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)