Lizzybee’s Cream of Chicken Soup
Ingredients:4 oz uncooked wild riceabout 3 chicken breasts3.5 cups water6 oz mushrooms, sliced1 tablespoons extra-virgin olive oil1/2 cup chopped onion1/2 cup chopped celery1 tablespoon chicken bouillon granules3/4 teaspoon white pepper1/2 cup butter3/4 cup flour2 cups milk (I use low-fat)3/4 cup cooking sherryCook wild rice according to directions and set aside.In a large pot combine chicken and water. Bring toboil and simmer for about 40 minutes or until chickenis tender. Scoop out the chicken and place on acutting board. Don’t throw out the broth.While the chicken cools on the cutting board, skim off the fat that appears on the top of the broth in thelarge pot. Pour the broth into a bowl and then cubethe chicken.Pour the olive oil into the same large pot, and toss inthe celery and onion. Cook for about 4-5 minutes,then add mushrooms. Cover and cook for another 10minutes or so until everything is tender.Pour the broth back into the pan with the veggies.Add the cooked rice that you had set aside earlier.