Ingredients
1 1/2 cups wild rice, cooked according to package directions (the original recipe calls for 1 cup, but I like more)
1/4 cup butter
1/2 cup onion, diced
1/2 cup carrots, shredded
2 cups celery, sliced
1/4 teaspoon kitchen bouquet
1 1/2 teaspoons nature seasoning
1/4 teaspoon poultry seasoning
1/2 teaspoon white pepper
1- 8 ounce package sliced white mushrooms
1 1/4 cups flour
6 cups cold water
5 1/2 teaspoon chicken base or 5 chicken bouillon cubes (you can also use chicken broth instead of water and base)
3 cups cooked chicken breast, diced
2 1/4 cups heavy whipping
Preparation
In a soup pot, saute onion, carrots, celery and seasonings in butter until tender. Add mushrooms within the last 5 minutes of cooking and saute with veggies. Slowly add flour, and stir into veggie mixture until combined. About 1 minute. Add cold water and chicken base, and stir until mixture has no lumps. Add chicken and rice and heat until temperature reaches 180 degrees on a kitchen thermometer. Add whipping cream and bring temp back up to 180 degrees. (If you do not have a thermometer, just simmer the soup until heated through)
