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Ingredients:
2 large leeks,chopped
3 Stalks celery,chopped
2 Large carrots,chopped
1 Cup wild rice
Pepper to taste
2 Quarts chicken stock
2 Cups cooked chicken,cubed
2 Large potatoes,cubed
1 Cup white wine or beer
Roux:
1 stick butter
1 Cup flour
1 Quart heavy cream
To make soup:
Saute vegetables in olive oil until tender. Add,wild rice.chicken stock and pepper. Bring to a boil, reduce heat and simmer for about 40-45 minutes. Add chicken,potatoes and wine,simmer for 10 minutes.
Meanwhile melt butter in a pan. Gradually add flour and stir to prevent lumps. Cook over low heat for 5-10 minutes,stir occasionally,don't burn. Remove from heat and whisk in cream, stir until smooth (this could take a few minutes).
Remove soup from heat,add roux mixture and stir constantly. Return the soup to heat and bring just to a boil stirring often, the remove from heat. Enjoy!
NOTE:
This is the basic recipe. I always skip the simmering for 45 min. step by cooking my rice in advance. I make it in a crock-pot instead with chicken stock and cook until it is tender and "blooms".
I always use wine and usually at least triple the recipe so I can freeze it.
You can lighten it up by skipping the heavy cream and use whatever type of milk you prefer.
Some people add bacon, I don't.
I prefer Yukon Gold potatoes, but use whatever you like.
2 large leeks,chopped
3 Stalks celery,chopped
2 Large carrots,chopped
1 Cup wild rice
Pepper to taste
2 Quarts chicken stock
2 Cups cooked chicken,cubed
2 Large potatoes,cubed
1 Cup white wine or beer
Roux:
1 stick butter
1 Cup flour
1 Quart heavy cream
To make soup:
Saute vegetables in olive oil until tender. Add,wild rice.chicken stock and pepper. Bring to a boil, reduce heat and simmer for about 40-45 minutes. Add chicken,potatoes and wine,simmer for 10 minutes.
Meanwhile melt butter in a pan. Gradually add flour and stir to prevent lumps. Cook over low heat for 5-10 minutes,stir occasionally,don't burn. Remove from heat and whisk in cream, stir until smooth (this could take a few minutes).
Remove soup from heat,add roux mixture and stir constantly. Return the soup to heat and bring just to a boil stirring often, the remove from heat. Enjoy!
NOTE:
This is the basic recipe. I always skip the simmering for 45 min. step by cooking my rice in advance. I make it in a crock-pot instead with chicken stock and cook until it is tender and "blooms".
I always use wine and usually at least triple the recipe so I can freeze it.
You can lighten it up by skipping the heavy cream and use whatever type of milk you prefer.
Some people add bacon, I don't.
I prefer Yukon Gold potatoes, but use whatever you like.