Minnesota Wild Rice Soup

[kimbercuddles]

MINNESOTA WILD RICE SOUP

Ingredients

1 large yellow onion, chopped
2 large carrots, diced
3 celery ribs, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups of cooked wild rice (about 1 cup uncooked)
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
12 oz. evaporated milk
1/2 cup whipping cream
1 1/2 cups diced canadian bacon
2 cups fresh sliced mushrooms
dash worcestershire sauce
1/3 cup sweet vermouth
2 tablespoons freeze-dried chives (or about 1/8 cup fresh snipped)


Directions:

Bake chicken breast (about 1 whole) in the oven at 400 degrees for about 20 minutes. Cook wild rice according to package (usually takes about 1 hour). Set rice and chicken aside. Dice carrot, celery and onion.

In large soup kettle or saucepan, saute the onion, celery and carrots in butter until tender or about ten minutes at medium heat. Stir in flour until blended. Gradually add broth and whisk. Stir in mushrooms, rice, chicken, canadian bacon, thyme, salt, pepper (I used white pepper) and worcestershire sauce. Bring to a boil over medium heat; cook and stir for about 3-5 minutes or until thickened. Stir in evaporated milk and whipping cream; cook for about 10 minutes. Stir in chives and vermouth and cook at a low heat for about 10 more minutes.

Every item is necessary for this soup to be the best it can be...ESPECIALLY THE SWEET VERMOUTH!!