I believe I mentioned it before, but I love soup. The combination of flavors and textures resonates with me on a visceral level.
I found the recipe for this one a couple of years ago (originally pheasant & wild rice), and I churned out a batch tout suite.
The guinea pigs loved it. They loved it so much, I had several threats made against my life if I didn’t make more for them.
Granted, I didn’t feel particularly threatened, since none of them are as badass as Sumo, but I did appreciate the sentiment.
So…………………..here you are:
2 cups cooked wild rice (1 cup uncooked rice makes 2 cups)
½ cup butter
1 medium onion, finely chopped
2 carrots, peeled & diced
3 stalks celery, diced
5 tbsp all purpose flour
5 cups chicken stock
1 cup white wine
1 cup milk
1 cup heavy cream
2 cups diced, cooked chicken
1 tsp fresh rosemary, minced (or ½ tsp dried rosemary)
salt and pepper to taste
Prepare rice according to directions on package and reserve.
In a large saucepan, melt butter over medium heat. Sauté onion, carrot and celery; stir frequently until soft but not browned, about 10 minutes. Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes.
Add milk, cream, chicken, wine, rosemary and rice, reduce heat to low and gently cook for 30 minutes; be careful not to boil. Adjust seasoning with salt and pepper.