Creamy Chicken Wild Rice Soup

This recipe came from my friend Denise, who made it once for a play date I believe…she graciously shared the recipe, and it’s since become a staple menu item for us in the cold seasons. I adapted it slightly to add sauteed mushrooms and sliced almonds.

1 cup wild rice
7 cups chicken broth (divided)
3 T butter (divided)
1 pint sliced mushrooms (white or mini-bellas)
1/2 c chopped onions
1/4c flour
1/2 cup grated carrots
1 pint Half&Half (fat-free is okay)
2 chicken breasts cooked and shredded (I use 1/2 a rotisserie chicken)

Bring 3 cups of broth to a boil, add rice, cover, reduce heat to simmer and cook for ~55 min or until the liquid is absorbed. Set aside.

In a large pot sautee over med-high heat- 1 TB butter and mushrooms until cooked. Remove from pot and set aside. Now add to pot 2 TB butter and chopped onion- cooking until transparent. Add flour and whisk- cooking for 1-2minutes. Slowly add 4 cups chicken broth and whisk well until all the flour is mixed into the broth and the broth is smooth.

Then add rice, chicken, carrots, mushrooms and salt and pepper to taste. Simmer for 5minutes. Add half & half and simmer a few more minutes.

Serve topped with some sliced almonds.