1/2 cup Uncooked Wild Rice (I used 1 cup cooked Uncle Ben’s long grain wild rice with herbs and seasonings)
1/2 stick unsalted butter
1/2 onion, chopped
2 stalks celery, chopped
1 carrot, sliced
1 carton (6 ounces), mushrooms, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
4 cups low sodium chicken broth (or homemade from boiling the chicken breasts)
2 cups half and half
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp black pepper
1 bay leaf
2 tsp chopped fresh parsley
2 cups cooked, shredded chicken (I boiled 2 chicken breasts then shredded them)
1 tsp fresh lemon juice
First cook the rice so that it is ready to add by the time you are finished preparing the soup.
In a large pot, melt the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and sauté until the veggies are soft. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.
Turn up the heat and bring the soup to a low boil. Boil for 1 minute. Reduce heat to medium and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, parsley, and chicken.
Simmer for 15 minutes until warmed through. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper.
Serve with crackers or warm bread.
Source: adapted from TastyKitchen