Chicken, Mushroom and Wild Rice Soup

Chicken, Mushroom and Wild Rice Soup
  1. 2 tablespoons butter
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 3 carrots, chopped
  5. ½ pound fresh mushrooms, chopped
  6. ¼ cup flour
  7. ¾ teaspoon salt
  8. ¼ teaspoon pepper
  9. 3 cups chicken stock
  10. 1 cup cooked wild rice
  11. 1 teaspoon minced fresh parsley
  12. 3-4 cups cooked chicken, diced
  1. In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through.
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