Savoring the Seasons by Sara Wells and Kate Jones (https://ourbestbites.com/chicken-wild-rice-soup/)
| Aromatics | ||||
| Soften, 5 min. | ||||
| 1 | T | butter | ||
| 1 | onion, chopped | |||
| 4 | cloves | garlic, minced | ||
| 1 | c | chopped carrots (about 2 medium) | ||
| 2 | stalks celery, chopped | |||
| 1 | c | chopped mushrooms | ||
| 1/2 | t | poultry seasoning | ||
| Simmer Soup | ||||
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| 8 | c | chicken broth | ||
| 1 | (12 oz) jar marinated artichoke hearts, drained, chopped | |||
| 1 | c | wild rice | ||
| 12-16 oz cooked chicken, chopped | ||||
| Thicken with Béchamel | ||||
| Make a roux. | ||||
| 4 | T | butter | ||
| 1/2 | c | flour | ||
| Whisk until consistency of thin pudding. | ||||
| 2 | c | milk | ||
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