Ingredients:
4 oz butter
4 oz flour
2 oz canola oil (or olive oil)
1/2 cup diced celery
1/2 cup diced onion
1-2 tsp freshly grated turmeric (can use powdered)
3 bay leaves
1/2 cup diced tomatoes
12 whole white mushrooms (or more)
2 quarts (8 cups) chicken stock
2 cups cooked chicken; chopped and diced
3 cups cooked wild rice
Salt and Pepper
2 cups heavy whipping cream
Directions:
- Melt butter in a saute pan. Slowly wisk in flour to form a roux. Cook roux until golden brown, stirring frequently (about 20 minutes). Set aside.
- In large soup pot, heat oil. Add onions, celery, turmeric and bay leaves. Sauté until translucent.
- Add tomatoes, mushrooms, chicken stock, cooked chicken and cooked wild rice.
- Season soup with salt and pepper.
- Bring to a boil over medium heat.
- Add heavy cream and reduce heat to a simmer.
- Add roux to soup until you reach desired consistency.
Enjoy!!
