Wild Rice Soup
Bone Suckin' Poultry Seasoning, 2 Tbsp.
Chicken Breast, 2, skin on, bone in
Mushroom, 4 oz., sliced
Celery Stalks, 3, chopped
Carrot, 1, chopped
Garlic, 2 cloves, minced
Onion, 1/4 cup, chopped
Rosemary, Thyme, Oregano combined to equal 2 Tbsp., fresh, chopped
Chicken Broth, 6 cups
Wild Rice, 1 cup
All Purpose Flour, 3/4 cup
Butter, 1/2 cup
Heavy Cream, 2 cups
Sea Salt and Pepper, to taste
Up to a day ahead of time slow cook the chicken breast in a Crockpot for 3 hrs. or cook on stovetop for 3 hours in a medium sauce pan at a medium low setting. After chicken is done let cool, then strip all meat from bone and discard bones.
Mix together chicken, mushrooms, celery, carrots, garlic, fresh herbs and broth in a large pot and bring to a boil. Cook until vegetables are tender, about 15 minutes. Add wild rice, reduce heat and simmer with lid on for 5 minutes. Remove pot from heat, leaving the lid on for an additional 5 minutes.
In a small bowl combine sea salt, pepper, flour and Bone Suckin' Poultry Seasoning.
Melt butter in a saucepan over medium-low heat. When butter is beginning to bubble, slowly whisk in the flour mixture. Cook for a couple of minutes, until the mixture is pulling away from the sides of the pan. Slowly whisk in the heavy cream. (If you need to, bring the heat down to low. It is never a good idea to add a cold milk product to a hot liquid because the milk product can curdle. Yuk!) Continue to whisk and cook the mixture for about 5 minutes, until it thickens. Add cream mixture into soup and stir until the cream mixture and soup are fully incorporated. Bring the heat up to a medium and heat for about 10 minutes and serve. Serves 6.