Creamy Wild Rice Soup

This soup was a great way to use up some of the leftover Thanksgiving turkey. After cooking everything I put it in the crock pot on low for a few hours. It was delicious!

Creamy Wild Rice Soup
from: Grandma's kitchen

• 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 flour
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 1 1/2 cups chopped cooked chicken(I used turkey)

1. Rinse wild rice under cold water; drain.
2. Combine 2 1/2 cups chicken broth and wild rice. Bring to a boil over med-high heat. Reduce heat to low; simmer, covered, until rice is tender. Drain and set aside.
3. Melt butter in 3 qt. saucepan over med heat. Add sliced carrot; cook and stir 3 minutes. Add chopped onion, chopped celery and sliced mushrooms; cook and stir until veges are tender, 3-4 minutes. Remove from heat. Whisk in flour, salt and white pepper until smooth.
4. Gradually stir in remaining 2 1/2 cups chicken broth. Bring to a boil over med heat; cook and stir until thick, about 1 min. Stir in chicken(turkey). Reduce heat to low and simmer, uncovered, until soup is heated through, about 3 minutes.
5. This is where I placed the soup in the crock pot, on low.
6. When ready to serve, spoon 1/4 cup cooked wild rice into each serving bowl. Ladle soup over rice.