CREAM OF CHICKEN SOUP WITH WILD RICE AND MUSHROOMS

Steps:

• 1. Cook wild rice according to directions except cook for only 30 minutes. Drain and set aside
• 2. Combine whole chicken and 7 cups of water in large pan. Cook chicken until fully cooked. Remove chicken keeping the broth in the pan. De-bone the chicken meat and set aside. ( you can boil the chicken and de-bone it while the wild rice is cooking)
• 3. Cook mushrooms in hot oil for 4-5 minutes till tender. Add onion and celery. Cover and cook for 5-10 minutes until tender, stirring once. Remove from heat.
• 4. Add wild rice to broth stir in bullion,white pepper and salt to taste. Bring to a boil. Simmer uncovered 15 minutes.
• 5. In the same sauce pan that the wild rice cooked, melt the 1 stick of butter. Stir in flour all at once and whisk until smooth. Add milk all at once and stir constantly until thickened and bubbly. This will take a few minutes, but once it starts to thicken it goes quickly. Do not burn!
• 6. Stir flour milk mixture into chicken broth, Stirring to blend. Add reserved chopped chicken and wine. Heat through. As with all soups, this gets better as it stands.