Eagle Waters Resort Chicken & Wild Rice Soup

Eagle Waters Resort Chicken & Wild Rice Soup

 

Eagle Water Resort Chicken & Wild Rice Soup is served every Saturday night at Eagle Waters Resort in Eagle River.

Shirley Jagler, Oak Creek, requested the recipe for a creamy chicken and wild rice soup from Eagle Waters Resort in Eagle River.

She wrote: “Several of us ‘wined and dined’ in Eagle River recently. We had a bowl of this awesome soup before our meal and it was so very, very good. I offered to see if I could get the recipe for each of us.

“What a great place to eat, awesome food and beautiful atmosphere and excellent service.”

Pete Hafer, chef, sent the recipe. He said this soup is served every Saturday night.

Eagle Waters Resort Chicken & Wild Rice Soup
Makes 12 servings

1 cup uncooked wild rice

2 quarts water

4 tablespoons chicken base

½ tablespoon dried thyme

1 bay leaf

½ cup (1 stick) butter

¾ cup flour

1 ½ carrots, diced

2 ribs celery, diced

1 medium onion, diced

1 cup heavy whipping cream

½ pound cooked chicken, diced

In a 6- to 8-quart stockpot, soak rice in water overnight. Drain and cover with fresh water. Place on stovetop and bring to a boil. Add base, thyme and bay leaf and simmer 40 minutes, stirring occasionally.

While rice simmers, make a roux: In a small saucepan, melt butter, then whisk in flour, mixing until smooth. Cook, stirring regularly, about 2 minutes. Remove roux from heat.

Return rice mixture to a boil, and whisk in two thirds of the roux. Bring mixture to a boil and add vegetables. Simmer another 30 minutes, skimming the top and stirring occasionally. If soup is not thick enough, add some or all of the remaining roux and cook another 10 minutes.

Add cream and chicken and heat through. Serve immediately.

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