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Cream of Chicken Soup with Wild Rice

8 oz. uncooked wild rice (1 1/3 C.)
3-1/2 pound fryer chicken, cut up
7 cups water
12 oz. sliced mushrooms
2 Tbsp cooking oil
1 cup chopped onion
1 cup chopped celery
2 Tbsp instant chicken bouillon granules
3/4 tsp. white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cups milk
3/4 cup dry sherry

Cook wild rice according to pkg. directions for 30 minutes; drain
off liquid and rinse thoroughly. Set partially cooked rice aside.
In a large saucepan, combine the chicken and water. Bring to boiling,
reduce heat, and simmer for 40 minutes or until the chicken is
tender. Remove chicken from broth and let stand until cook enough
to handle. Skim fat from broth. Strain and reserve broth. Remove
chicken meat from bones. Cut into bite-size pieces. In the same
saucepan, cook celery and onion in hot oil for 4-5 minutes; add
mushrooms and cover and cook for 5 to 10 minutes or until everything
is tender, stirring now and then. Remove from heat. Return broth
to the saucepan. Add the partially cooked wild rice to the chicken
broth mixture. Stir in the bouillon granules and white pepper.
Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.
In a large separate saucepan, melt the butter. Stir in flour until
it all clings together and is smooth. Add the milk all at once and
stir and cook until it's bubbly and thick. Add some hot broth
mixture to the white sauce mixture and stir until smooth; return
all to the broth mixture. Stir in the chicken pieces and the
Sherry. Heat through.

Makes 8 servings.


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