Wild Rice Soup II

Ingredients

½ cup uncooked wild rice

3 tablespoon butter, unsalted

1 cup onion, chopped

1 cup celery, sliced

3 tablespoon all-purpose flour

salt and freshly ground black pepper to taste

1 ½ cups chicken stock (see our Chicken Stock recipe)

2 cups milk

2 cups chicken, cut into bite sized pieces

1. Prepare rice according to package directions.

2. Melt the butter in a Dutch oven. Add the onion and celery and sauté until the onion is translucent.

3. Stir in the flour, salt and freshly ground black pepper to taste. Slowly pour in the stock and milk and stir until soup becomes thick. 
4. Add the rice and the chicken and heat, about 10 minutes.

Serves about 4