Cream of Chicken and Wild Rice Soup

1/ 2 cup uncooked Wild Rice
5 cups canned chicken broth, divided
2 Tbsp butter
1 large carrot, sliced
1 medium onion, chopped
2 ribs celery, chopped
1/4 lb. fresh mushrooms, sliced
2 TBSP all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chopped, cooked chicken

1. Combine 2 1/2 cups chicken broth and rice in a 2 qt. saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 1 hour or until rice is tender. Drain, set aside.

2. Melt butter in 3 qt. saucepan over medium heat. Add carrot; cook and stir 3 minutes. Add onion, celery and mushrooms; cook and stir 3 to 4 minutes until vegetables are tender. Remove from heat. Whisk in flour, salt and pepper until smooth.

3. Gradually stir in remaining 2 1/2 cups chicken broth. Bring to a boil over medium heat; cook and stir 1 minute or until thickened. Stir in chicken and rice. Reduce heat to low; simmer, uncovered, 3 minutes or until heated through.

Enjoy! 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user QUAILMOM.