Wild Rice and Chicken Soup

Winter has arrived in central Indiana. Sunday morning we woke to the beauty of snow dusted tree limbs and meandering deer grazing for food across a pristine white field. I love the crispness of freshly fallen snow and the peace it brings to our surroundings. Of course, by the afternoon, the temperatures were rising and all that was left of the beautiful picture was wet, nasty roads and muddy driveways...but we enjoyed it while it lasted.

One of our favorite soups that we enjoy throughout the long winter months is this hearty, thick chicken and rice soup. The creamy base has a delicious, rich flavor while the celery that is added toward the end of the recipe adds a crispness that blends so well with the other textures of the rice and chicken in the soup. This is marvelous when served with fresh, hot bread and a crisp, green salad. This is great warmed up for lunch the next day. (I've been known to eat it for several days as my lunch and never tire of it.)

Wild Rice and Chicken Soup

1/2 medium onion, chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half and half
2 cups cooked wild rice
1/2 teaspoon salt
2 cups cubed, cooked chicken
1 1/2 cups thinly sliced carrots, cooked (I cheat and use canned carrots)
1/2 cup chopped celery
1/2 cups sliced mushrooms (I omit)
1/2 cup parsley

1. Saute' onion in butter. Add flour to make a thick roux.
2. Slowly add broth and half and half using a whisk. Cook over medium heat stirring constantly until slightly thickened.
3. Add rice, salt, chicken, vegetables and parsley. Simmer 5 to 10 minutes. If soup is too thick, thin with extra broth.

Source: Necessities and Temptations