Minnesota Wild Rice Soup
- 1 tablespoon butter
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 4 cups chicken broth
- 3/4 cup wild rice, rinsed and drained
- 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 2 cups half-and-half or light cream
- Ground black pepper
- In a saucepan heat 1 tablespoon butter over medium heat until melted.
- Add carrot, onion, and celery and cook for 4 to 6 minutes, stirring occasionally.
- Add broth and wild rice and simmer, covered, for 30 minutes.
- Add chicken and simmer, covered, for 20 to 25 minutes.
- In a bowl combine flour and 2 tablespoons softened butter to make a smooth paste.
- Stir the flour mixture into rice mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 1 minute.
- Add half-and-half and cook and stir over medium heat until heated through.
- Season to taste with salt and pepper.