|Forgot to photograph the final product!! Here it is just before adding the half & half.|
1 T. butter
1-2 T. olive oil
1 onion, diced
1/4 c. all-purpose flour
1/4 c. dry white wine (I used pinot grigio)*
4 c. chicken broth/stock
1/2 c. wild rice
3 carrots, diced
1 large chicken breast, diced quite small
1/2 to 1 full cup half and half (or heavy cream or milk would be fine)
Salt and pepper to taste
- Melt butter and 1 T. olive oil in medium soup pot. Saute onions over medium heat until soft.
- Whisk in flour. Add the remaining olive oil if too dry. Cook about 2 minutes, or until just starting to brown a bit. (It will be a rather thick "glob.")
- Whisk in wine and whisk until liquid is all absorbed.
- Pour in chicken stock and wild rice. Cover and simmer over med-low about 45 minutes, or until the rice begins to "pop" open.
- Add the chicken and carrots. Continue simmering covered, about 20 more minutes.
- Just before serving, stir in half and half and adjust seasoning to taste.
*If you're really opposed to cooking with wine, you could substitute more chicken broth. And this soup would still be delish (and lower fat) without the cream.
Mangia! (Eat!) . . . Cindy Lou Who