CHICKEN & WILD RICE SOUP
4 large boneless chicken breasts
1 1/2 cups chopped carrot
1 1/2 cups sliced fresh mushrooms
3/4 cup (1 1/2 sticks) butter, divided
2 (6-ounce) boxes wild rice mix
1/2 cup flour
1 quart heavy whipping cream
Boil chicken in enough water to cover. Remove chicken, reserving broth. When cool enough to handle, chop chicken into bite-sized pieces.
In a skillet, saute carrot and mushroom in 1/2 cup of melted butter. Add vegetables, chopped chicken and rice mixes to reserved broth.
Meanwhile, melt remaining butter in a heavy sauce pan. Add flour to butter and combine. Add cream and simmer until thickened. Add white sauce to rice and chicken mixture just before serving.