Ingredients:
* 1 cup Wild Rice (about 8 oz.)
* 10 cups Chicken broth
* 1 large White onion, chopped (about 1 cup)
* 2 to 3 cloves Garlic, minced
* 4 stalks Celery, sliced (about 2 cups)
* 2 cups Mushrooms, sliced
* 4 medium Carrots, peeled and sliced (about 2 cups)
* 4 Tbsp Butter
* 1/2 cup Flour
* 2 tsp Savory, sage, OR thyme
* 3 cups cubed, cooked Chicken
* 2 or 3 Tbsp Lemon juice
* Salt & Pepper to taste
Method
In a saucepan, bring 4 cups chicken broth and the wild rice to a boil; reduce heat. Cover and simmer about 50-60 minutes, or until rice is tender. (Do not drain.) Meanwhile, in a Dutch oven, saute onion, garlic, celery, mushrooms and carrots in melted butter until tender. Add flour and desired herb to vegetables, stirring well. Add remaining chicken broth to vegetables; cook until slightly thickened and bubbly. Stir in cooked wild rice and any broth remaining, and the chicken. Simmer on very low heat about 30 minutes. Add lemon juice just before serving; Season to taste with salt and pepper. Garnish with sprigs of fresh dill, parsley, thyme, or savory.
Notes:
Number of servings: 6-8
