*  Exported from  MasterCook  *
 
                    CREAM OF CHICKEN SOUP WITH WILD RICE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   c            (8 oz) uncooked wild rice
    3       lb           Broiler-fryer chicken,
                         -cut up
    7       c            Water
   12       oz           Sliced mushrooms
    2       tb           Cooking oil
    1       c            Chopped onion
    1       c            Chopped celery
    2       tb           Instant chicken bouillon
                         -granules
      3/4   ts           White pepper
      1/2   ts           Salt
      1/2   c            Butter
      3/4   c            Flour
    4       c            Milk
      3/4   c            Dry white wine
 
   Cook wild rice according to pkg. directions for 30
   minutes; drain off liquid and rinse. Set partially
   cooked rice aside.
   
   In a large Dutch oven or stockpot, combine the chicken
   and water and bring to boiling. Reduce heat, cover and
   simmer for 35 to 40 minutes or until chicken is
   tender. Remove chicken from broth and let stand until
   cool enough to handle. Skim fat from broth. Strain and
   reserve broth. Remove chicken meat from bones. Cut
   into bite-size pieces.
   
   In the same pot, cook mushrooms in hot oil for 4 to 5
   minutes or until tender.
   
   Add onion and celery.  Cover and cook for 5 to 10
   minutes or until tender, stirring once (I'd probably
   do the onion and celery first, until transluscent, and
   then add mushrooms and cover and cook). Remove from
   heat. Return broth to the stock pot.
   
   Add partially cooked wild rice to the chicken broth.
   Stir in the granules, white pepper and salt.  Bring to
   boiling and then reduce heat and simmer, uncovered,
   for 15 minutes.
   
   In a large saucepan, melt the butter and stir in the
   flour until smooth. Add milk all at once. Cook and
   stir until bubbly. Stir into soup mixture. Stir in the
   chicken pieces and wine, and heat through. Makes 8
   servings.
  
 
 
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