Creamy Wild Rice Soup

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Ingredients

• 1/2 cup wild rice
• 5 cups chicken broth, divided
• 4 tablespoons butter
• 1 large carrot, sliced
• 1 medium onion, chopped
• 2 medium celery stalks, chopped
• 1/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/2 cups chopped cooked chicken
• 1/4 cup dry sherry, optional

Directions

• 1
  Rinse wild rice thoroughly in fine strainer under cold running water; drain.
• 2
  Combine 21/2 cups chicken broth and wild rice in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, until rice is tender, about 1 hour. Drain and set aside.
• 3
  Melt butter in 3-quart saucepan over medium heat. Add sliced carrot; cook and stir 3 minutes. Add chopped onion, chopped celery and sliced mushrooms; cook and stir until vegetables are tender, 3 to 4 minutes. Remove from heat. Whisk in flour, salt and white pepper until smooth.
• 4
  Gradually stir in remaining 21/2 cups chicken broth. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute. Stir in chicken and sherry, if desired. Reduce heat to low and simmer, uncovered, until soup is heated through, about 3 minutes.
• 5
  Spoon 1/4 cup cooked wild rice into each serving bowl. Ladle soup over rice.