Wild Rice Soup III

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup uncooked wild rice
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup chopped celery
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 1 (10.75 ounce) can chicken broth
• 2 cups milk
• 2 cups diced chicken

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the wild rice, put it in a saucepan, cover with water by about an inch, bring to a boil, then reduce heat and simmer covered for 45 minutes until tender. Drain and set aside.

2. Melt the butter in a large pot over medium heat. Add the chopped onion and celery and cook, stirring occasionally, for 6 to 7 minutes until softened.

3. Add the diced chicken and cook, stirring, for 5 to 6 minutes until no longer pink and it reaches 165°F (74°C) in the thickest part.

4. Sprinkle the flour over the chicken and vegetables and stir constantly for 2 minutes to cook off the raw flour taste.

5. Slowly whisk in the chicken broth, then the milk, scraping the bottom of the pot as you stir.

6. Simmer gently over medium-low heat, stirring often, for about 8 minutes until the soup thickens slightly. Do not let it boil hard.

7. Stir in the cooked wild rice and season with salt and pepper to taste. Simmer 2 minutes more to heat through, then serve hot.