Chicken Wild Rice Soup
There are a lot of steps to this soup - this is from my friend, and this is how she makes it...
1 cup wild rice
4 cups liquid (my friend uses all chicken broth for flavor, but you can use 2 c. broth & 2 c. water)
1/2 tsp. salt
Put above ingredients in a large pot with a lid. Bring to a boil, cover, and remove from heat.
Let it rest for about 1 hour.
After it has "rested" for an hour, bring it just to a boil again, and then remove from heat (leave it covered) and let it rest again.
Repeat this a third time (you may need to add more liquid - broth or water): boil, remove from heat and let rest.
While you are doing this, boil 2-3 chicken breasts. When completed, chop and set aside.
After your rice is soft & split open, add the following and cook until vegetables are hot:
one onion, chopped up
celery - 3 or 4 stalks up to one whole bunch - chopped
carrots - about 10 large - cut into pieces (more or less - depending on your family)
1/2 green pepper (I omitted this one)
2-3 chicken breasts (cooked and chopped)
3-4 chicken bullion cubes
In a medium pan:
melt 3/4 cups butter
when melted, remove from heat and add
3/4 cups flour
slowly add more broth, stirring with a whisk so there are no lumps
6-8 cups of chicken broth
bring to a boil to thicken.
Pour into the large pot and keep warm until you are ready to serve.
About 10 minutes before you are ready to serve, add 2-3 cups of half & half - heat until hot (do not boil).
salt & pepper to taste.