Chicken Wild Rice Soup

I have been locked up in the house all day with 6 inches of snow outside. Hey! I live in Georgia. Where did all of this come from?First response is to freak out and be completely bored. But, after looking out and seeing how beautiful it is, I decided to accept the blessing God intended it to be. I have done my Bible Study program for Wednesday night. I enjoyed friends outside, and I enjoyed just being at home with Peter, which is rare. But then, I was hungry..... So I made some soup. It is very tasty. Just like Panera Bread's Chicken and Wild Rice soup. Try it, you will love it!!!

I thing tomorrow is going to be bad and icy, so now I will have something to warm up on the grill should our power go off. I don't know if I can stand too much more excitement!!!!

This makes me thankful to be a Southern girl. I want my Southern daughter to bring my southern grandchildren back down here where it is supposed to be warm. After all, this is an exception!!!

LORD, please give us some sunshine. I guess He is trying to get rid of some fleas and ticks outside. lol




CREAM OF CHICKEN AND WILD RICE SOUP

INGREDIENTS
1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine

DIRECTIONS
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.