Ingredients
Method
- Cook the wild rice in part of the broth until tender, then set aside.
- Melt the butter and saute the onion, carrots, and celery until soft.
- Stir in the flour and cook 1 minute, then whisk in the remaining broth.
- Add the chicken and simmer 20 minutes, then shred and return it.
- Stir in the cooked rice and cream, then warm through and season.
