Chicken & Wild Rice Soup

Apologies for no picture. You're just going to have to trust me. As soon as I get one, I will post it. 

 1/2 c. wild rice 

1 1/4 c. water

 1 chicken bouillon cube 

1/2 c. onion, chopped 

1/2 c. celery, sliced thin

 1/4 c. butter 

1/2 c. carrots, sliced thin

 1/4 c. flour 

4 c. chicken broth 

parsley flakes 

1 c. cream (I used heavy - use 1/2 and 1/2 if you want it lighter?)

 2 c. cooked chicken in bite-sized pieces 

 Combine water and bouillon cube until dissolved. Combine rice. Put into an oven-proof pan and bake at 325 for 1 hour. (The idea is to get the rice crispy.) Saute onion, celery and carrots in butter in large soup pot. Blend in flour and stir. Add chicken broth and parsley (about 1 tbsp?) and chicken. Cook 5 minutes. Add rice and cream. Stir and heat. Serve warm. Pr

intable Recipe.