Chicken and Wild Rice Soup
This soup thickens on standing as the rice absorbs the liquid. Wild rice is really not rice but a grain and has a lovely nutty flavour.
4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice (you can find this in the rice aisle at the supermarket)
3 tablespoons chopped spring onions
1/4 cup shredded carrot
3 tablespoons chopped pecans (make sure they are fresh!)
6 tablespoons butter
1/3 cup flour
Approx 4 cups good chicken stock
1/2 cup diced fully cooked chicken (or ham )
1/4 teaspoon pepper
1 cup milk (or 1/2 cup cream 1/2 cup milk)
In large saucepan, bring water and salt to a boil and add the rice.
Reduce heat, cover and simmer for 50-55 minutes or until tender.
Remove from the heat and let stand for 10 minutes, drain and set aside.
In a large saucepan, saute the onions, carrot and pecans in butter for 1 to 2 minutes. Stir in flour until blended. Gradually add stock. Bring to a boil, cook and stir for 2 minutes or until thickened.
Reduce heat and add the diced meat, pepper and wild rice.
Cover and simmer for 5 minutes or until the carrots are tender.
Reduce heat. Add milk and heat through (do not boil).