- 4 tablespoons butter
- 3 celery ribs, cut into 1/4-inch pieces
- 2 carrots, cut into 1/4-inch pieces ( I have also used 8-10 baby carrots)
- 1 medium onion, chopped
- 2 garlic cloves, minced or 2 tablespoons of garlic paste
- 1 to 1/2 teaspoons finely chopped thyme
- Salt
- Pepper
- 1/4 cup all-purpose flour
- 1 cup wild rice (5 ounces)
- 2 quarts chicken stock or low-sodium broth
- 1 mojo or original rotisserie chicken (white meat only)
- 1 cup heavy cream
Step 1
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 to 15 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
