Chicken and Wild Rice Soup
4 large boneless chicken breasts
1 1/2 cups chopped carrot
1 1/2 cups sliced fresh mushrooms
3/4 cup (1 1/2 sticks) butter, divided
2 (6-ounce) boxes wild rice mix
1/2 cup flour
1 quart heavy whipping cream
1. Boil chicken in enough water to cover. Remove chicken,
reserving broth. When cool enough to handle, chop chicken
into bite-sized pieces.
2. In a skillet, saute carrot and mushroom in 1/2 cup of melted
butter. Add vegetables, chopped chicken and rice mixes to reserved
broth. Simmer till the rice is done.
3. Melt remaining butter in a heavy sauce pan. Add flour to
butter and combine. Add cream and simmer until thickened.
Add white sauce to rice and chicken mixture just before serving.