Ingredients
- 1/2 cup onion, diced
- 1 stick butter
- 8 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups chicken broth
- 16 ounces cooked wild rice (2 cups)
- 16 ounces heavy whipping cream, (2 cups)
- 1 cup cream sherry
- 1/4 teaspoon dried thyme
- 16 ounces cooked boneless skinless chicken breasts, more if needed (2 cups)
How to Make
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Step 1: In a large soup pot, saute onion in butter until tender.
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Step 2: Make a roux by adding the flour.
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Step 3: Lightly season.
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Step 4: Whisk it in for 2 to 3 minutes, or until deep amber and fragrant.
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Step 5: Add stock, whisking it into the flour mixture until smooth.
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Step 6: Heat to boiling.
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Step 7: Reduce heat and simmer gently for 20 minutes.
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Step 8: Add the cooked wild rice, pepper and cream.
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Step 9: Bring to simmer once again.
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Step 10: Add sherry and chicken.
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Step 11: Heat thoroughly.
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Step 12: Salt and pepper to taste.
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Step 13: Serve in small, hollowed out loaves of fresh bread.
We hope you enjoy this recipe!
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