CREAMED CHICKEN AND RICE SOUP
Butter, size of small egg
1 small onion chopped
2 -3 stalks slices celery thin
sliced carrot thin
1 pkg sliced mushrooms – optional
1/3 c flour
4 cups chicken stock ( note : if you double this recipe add 4 cups broth, 4 cups hot water with chicken bullion)
1 c cooked wild ice
A cooked Rotisserie chicken with drippings deboned
1/4 tsp curry powder
pepper
salt
parsley flakes
1 cup half and half or sour cream
When comes to a boil, stir and turn down to simmer.
Add wild rice, and chicken without skin, add in drippings, curry powder, parsley
stir in cream
Simmer soup a good while to build flavor
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