1/2 C. butter
1 C. flour
3 C. milk
3/4 C. carrots-shredded
1/2 C. onions-diced
6 C. water
5 tsp. better than bouillon chicken flavor
6-8 C. cooked chicken cubed
3 C. cooked wild rice
2 C. half and half cream
Melt butter in large pot. Add the flour and stir until combined. Add the carrots, onions, and milk. Stir on medium high heat until thick. Add the water with the bullion dissolved in it and cook until it comes to a low boil. Stir in the chicken, wild rice, and cream. Simmer for 30 min. on low stirring occasionally.
3 C. milk
3/4 C. carrots-shredded
1/2 C. onions-diced
6 C. water
5 tsp. better than bouillon chicken flavor
6-8 C. cooked chicken cubed
3 C. cooked wild rice
2 C. half and half cream
Melt butter in large pot. Add the flour and stir until combined. Add the carrots, onions, and milk. Stir on medium high heat until thick. Add the water with the bullion dissolved in it and cook until it comes to a low boil. Stir in the chicken, wild rice, and cream. Simmer for 30 min. on low stirring occasionally.
This is definitely my favorite soup recipe! I got this recipe from my Mother in law Judy. This makes a lot of soup, but it also freezes really great.
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