November 25, 2008

Creamy Wild Rice Soup

1 1/2 lbs. chicken, cooked and diced
1/4 cup butter
1 large onion, diced
4 carrots, diced (or one 16 oz. bag of baby carrots)
3 celery stalks, diced
12 oz. sliced mushrooms
1/2 cup flour
32 oz. chicken broth
1 1/2 cups wild rice (cooked)
1 Tbsp. salt
1 tsp. dry mustard
1/4 tsp. curry powder
2 cups milk

Add chicken, carrots, mushrooms, celery, onion, butter, and chicken broth to a large stockpot. Heat over medium high heat until veggies are tender. Add dry ingredients (EXCEPT wild rice). Reduce heat and stir in milk...cook through. Stir in wild rice at end.

To freeze: Double bag in ziploc freezer bags OR freezer safe plastic containers. To serve thaw and heat through.

1 comment:

Shanna said...

This sounds soooo perfect for a fallish/winter dinner!