1-2 TB olive oil
1 medium onion
4 medium carrots, thinly sliced (1-1.5 C)
8 oz sliced mushrooms
1 tsp salt (plus more to taste)
1/2 tsp pepper
6 cups water
1 box (4 oz) long grain and wild rice (like rice-a-roni or Farmhouse brands)
4 tsp chicken bouillon (I use Better than Bouillon)
1/2 C flour
2 cups milk (or use half and half for a richer taste)
2 C cooked chicken, shredded or cubed
Saute onion in oil. Add carrots, mushrooms, salt and pepper, and saute
for another minute or so. Add water and wild rice (plus the seasoning
packet). Once the water is warm, add the bouillon and bring to boil.
Simmer 25 minutes, or until the veggies are soft and the rice is cooked.
In a small mixing bowl, whisk the flour with 1 C milk until well
combined. Add it to the soup along with the rest of the milk and cook a
few minutes longer to thicken it up. Add the chicken and serve!
