- Soup
- 1 medium onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup uncooked wild rice
- 1/4 cup all purpose flour
- 2 cups milk, more as needed
- 2 cups cooked chicken, cubed
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 32 ounces chicken stock
- Salt and fresh ground pepper to taste
In a large stockpot with a lid sweat the onion, celery, and carrot in the butter over medium heat for 10 minutes. Add the garlic and the dried herbs and cook two minutes longer. Add the chicken stock and the wild rice. Bring to a simmer, then cover and cook over low heat for 20 minutes.
Whisk the milk with the flour and add to the soup along with the cooked chicken and the dried thyme and sage. Raise heat to medium and cook, allowing the soup to thicken for about 20 minutes. Adjust thickness with more milk if desired. Add salt and pepper to taste and serve.
1996 G.D. Melton, Soupbox Inc.
