How to make it

  • 1. Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
  • 2. In a large pot, add vegetable oil. Sauté onions, carrots, celery, and mushrooms until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
  • 3. Pour in chicken stock. Bring to a boil.
  • 4. Add cooked chicken, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
  • 5. Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.
  • 6. Turn off heat. Stir in chopped parsley.

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