Chicken Wild Rice Soup


  • 1/2 cup wild rice (uncooked)
  • 1 medium carrot (chopped)
  • 1 small onion (chopped)
  • 1 stalk celery (chopped)
  • 3 cups chicken broth
  • 1 cup whipping cream
  • 1/3 cup flour
  • 2 tablespoons butter
  • dash ground mustard
  • dash curry
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound cooked chicken (cubed)

Start cooking the wild rice. In a soup pan, heat the carrot, onion, and celery in butter on medium. Add mustard, curry, salt, and pepper. When onions are clear, add flour with whisk to form a roux. Cook for a short time without allowing the roux to darken.

Add broth gradually while whisking. Add chicken and rice while cooking on medium/high until it bubbles. Continue to heat for five minutes, then turn off heat and add cream.

Serve with warm baguette or crackers.