Chicken Wild Rice Soup

My daughter and husband love wild rice soup! I am not a big fan of it. But I do try to make it at least once a year for them. This version that I found on Pinterest wasn't to bad.

Rosemary Chicken and Wild Rice Soup
Ingredients:

4 TBS Butter

4 TBS Flour

1 Medium Onion, Sliced and cut into 2 inch slivers

1/4 pound Button Mushrooms, sliced

2 TBS Dried Italian Herb/Seasoning Mix

4 Cups Chicken Stock

1 Cup Wild Rice

1 Cup Heavy Cream

Fresh Ground Black pepper

Meat from 2 Breast Quarters From a Rotisserie Chicken, diced

2 TBS Fresh Herbs (I used Rosemary and Chives) to garnish

Cooking Directions

Add the Chicken Stock to the crock pot.
While that is heating, in a large Saute pan, start the roux... Over medium high heat, melt the butter. Once it is melted, add the flour and stir continuously for 2 minutes.
Add the onions to the roux and stir for another 2 minutes, until the onions start to soften.
Add the Mushrooms and stir, cook for 2 more minutes...
 Add the Italian herbs and mix.

Add the Wild Rice, Heavy Cream and Pepper. Stir and lid up the cooker. 

Now the soup cooks for 4 to 5 on high, 8-10 on Low.
ONE HOUR BEFORE SERVING... 

Add the chicken and stir to mix. 

Garnish with fresh herbs.

This version was a lot lighter then a normal wild rice soup which made it much more to my liking. Mouse and Steve thought it was pretty good, though I think Steve prefers the original style. 

~ Cassi

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