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The Chocolate Moose Chicken Wild Rice Soup

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“This is a copy cat recipe from a place that takes their food seriously.”
READY IN:
1hr 45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. To make soup: In large soup pot, saute leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.
  2. To make roux: Meanwhile, melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.
  3. To finish soup: Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.

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