The Chocolate Moose Chicken Wild Rice Soup

• 1 large leek, chopped
• 3 stalks celery, chopped
• 2 large carrots, minced
• 3 tablespoons olive oil
• 1 cup wild rice
• 12 teaspoon ground black pepper
• 2 quarts chicken stock
• 3 cooked chicken breasts, cubed
• 2 large red potatoes, cubed
• 1 cup white wine or 1 cup nonbitter beer
• 12 cup butter
• 1 cup flour
• 1 quart heavy cream
• 1 red bell pepper, minced
• 3 tablespoons fresh parsley, chopped

1. To make soup: In large soup pot, saute leeks, celery and carrots in olive oil until leeks are tender.
2. Add wild rice, ground pepper and chicken stock.
3. Bring to a boil.
4. Reduce heat.
5. Simmer for 40 minutes.
6. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture.
7. Simmer for 10 minutes.
8. To make roux: Meanwhile, melt butter in small saucepan.
9. Gradually add flour, stirring so it doesn't lump.
10. Cook over low heat, stirring occasionally, for 5 to 10 minutes.
11. Remove from heat.
12. Gradually pour in cream, stirring with wire whisk.
13. Stir until smooth.
14. To finish soup: Remove soup from heat.
15. Add roux to soup pot, stirring vigorously.
16. Return soup to heat.
17. Bring just to a boil, stirring often.
18. Remove from heat.
19. Stir in minced red pepper and fresh parsley.

stalks celery, carrots, olive oil, wild rice, ground black pepper, chicken stock, chicken breasts, red potatoes, white wine, butter, flour, heavy cream, red bell pepper, fresh parsley

Taken from www.food.com/recipe/the-chocolate-moose-chicken-wild-rice-soup-480394 (may not work)