ANTLERS WILD RICE SOUP
Start to finish: 1 hour
1/2 cup uncooked wild rice, rinsed and drained
3-14 oz. cans chicken broth
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 cups sliced fresh mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whipping cream
2 cups chopped cooked chicken
Snipped fresh chives (optional)
In a 4-qt. Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrots, celery, and onion. Bring to boiling; reduce heat. Simmer, covered, 35-40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt, and black pepper. Add the remaining can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute or more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6-8 servings.
Nutrition facts per serving: 364 cal, 24 g total fat, 109 mg. chol, 1016 mg sodium, 20 g carb, 2 g dietary fiber, 20 g pro.