I found a recipe on Allrecipes.com for a Creamy Chicken and Wild Rice Soup, and adapted my recipe from that. We loved it and Mr. Maison said, "It's a keeper!"
Creamy Chicken, Mushroom & Wild Rice Soup
4 cups chicken broth
Boneless chicken breast
1 box of Uncle Ben's Original Long Grain & Wild Rice
Diced carrots, onions, and celery
1/2 cup white wine
1/2 cup butter or margarine
2 cups heavy cream
Cook rice according to the directions on the box, reserving the seasoning packet.
Saute diced carrots, onions and celery, then add broth, cooked chicken, salt and pepper, and set aside.
Melt the butter in a saucepan and then stir in the seasoning packet from the rice. Once that's incorporated well, whisk in flour by spoonfuls to form a roux. Whisk in cream a little at a time until incorporated into the roux and smooth. Cook until thickened, about 5 minutes.
Stir the cream mixture into the broth. At this point add sliced mushrooms and a half cup of white wine and cook over medium heat for 10 to 15 minutes.
Since rice tends to swell up in soup, I kept that separate and added rice and soup mixture to our individual bowls. I think I'll add a garnish of crumbled bacon the next time. It will make it even more divine!
Stop by and visit our hostess for Foodie Friday, Michael at Designs By Gollum, to see what she's got cooking this week.