If you smelled something wonderful last Thursday....

During co-op last Thursday (2/23) I was making a wonderful wild rice chicken soup. There were a few folks asking for the recipe... so here it is.....

Chicken Wild Rice Soup

Ingredients

• 2 quarts chicken broth
• 1/2 pound fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 1 teaspoon chicken bouillon granules
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1/2 cup dry white wine or additional chicken broth
• 3 cups cooked wild rice
• 2 cups cubed, cooked chicken

Directions

1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.

 I made the following modifications:

I did not have chicken granules, so I just used my homemade stock. I sauteed the onions, carrots, and mushrooms in a little butter and stock. Used cornstarch to thickened it, and threw a bag of Trader Joe's Seasoned Wild Rice in at the end for 15 minutes. Once the 15 minutes was up I let the pot set for a few minutes. Since Luke does not like soup this was perfect because it was pretty thick. After we ate the chicken and rice I took what was left over and put it in freezer bags. I will take the freezer packs and defrost them in stock to make an actual soup when I make it again.

This was delicious!