Serves: 6 - 8
Prep Time: 1 hour
Ingredients:
2 Tablespoon of Butter
1 Onion (small, diced)
2 Carrots (medium, diced)
2 Celery stalks (diced)
6 Garlic cloves (minced)
¼ Cup of All Purpose Flour
6 Cups of Chicken stock (hot and ready to use)
1 Pound of Chicken Breast
8 oz of Mushrooms (diced)
1 Cup of Wild Rice (uncooked)
1 Tablespoon of Rosemary (minced)
2 Bay Leaves
2 Cups of Milk
2 Handfuls of Spinach (chopped)
Salt & Pepper (to taste)
Method:
- Melt the butter in a large stockpot over medium heat
- Add onion, sauté for 5m and then add carrots, celery, garlic and saute for 3 minutes
- Add flour and sauté for 3 minutes
- Slowly add the chicken stock and stir until the flour dissolves
- Add the chicken, mushrooms, wild rice, rosemary, bay leaves, and stir
- Let the soup reach a simmer and lower the heat a little and simmer for 40-45 minutes
- Stir the soup every 8 minutes
- Use a pair of tongs and remove the chicken breast and shred the chicken and stir back into the soup
- Add in the remaining ingredients
- Season the soup and remove the bay leaves
- Serve
