Cream of Chicken Soup with Wild Rice

Name: Cream of Chicken Soup with Wild Rice
Cook time: P1H
Total time: P1H
Yield: 16
Cuisine: Fusion
Ingredients: wild rice; chicken, whole; water; mushrooms; vegetable oil; onions; celery; chicken bouillon cubes; white pepper; salt; butter; flour; milk; white wine

Cream of Chicken Soup with Wild Rice recipe

Yield

16 servings

Prep

25 min

Cook

1 hrs

Ready

1½ hrs

Ingredients

Amount	Measure	Ingredient	Features
1 ⅓	cups	wild rice uncooked
3	pounds	whole chicken cut up
7	cups	water
12	ounces	mushrooms sliced
2	tablespoons	vegetable oil
1	cup	onions chopped
1	cup	celery chopped
2	tablespoons	chicken bouillon cubes
¾	teaspoon	white pepper
½	teaspoon	salt
½	cup	butter
¾	cup	all-purpose flour
4	cups	milk
¾	cup	white wine dry	*
			*

Ingredients

Amount	Measure	Ingredient	Features
315	ml	wild rice uncooked
1.4	kg	whole chicken cut up
1.7	l	water
346.8	ml/g	mushrooms sliced
3E+1	ml	vegetable oil
237	ml	onions chopped
237	ml	celery chopped
3E+1	ml	chicken bouillon cubes
3.8	ml	white pepper
2.5	ml	salt
118	ml	butter
177	ml	all-purpose flour
946	ml	milk
177	ml	white wine dry	*
0			*

Directions

Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse. Set partially cooked rice aside.

In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling. Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces.

In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.

Add onion and celery. Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until transluscent, and then add mushrooms and cover and cook). Remove from heat. Return broth to the stock pot.

Add partially cooked wild rice to the chicken broth. Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.

In a large saucepan, melt the butter and stir in the flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir into soup mixture. Stir in the chicken pieces and wine, and heat through.