Chicken Wild Rice Soup

I used to make soups all the time. I used to make so much soup so often we'd be finding containers of soup in the freezer months after. It was like surprise soup. I'm not sure why I stopped. Maybe something to do with not being sure what kind of soup I was about to eat of the freezer and how long it had been there.

This is another page that makes it impossible to copy their images. Fair enough. I'm sending you to their site anyway. Whatever. Be that way.

Oooo… PC Rice Blend. We're getting fancy here.

You might notice that there is no chicken in this picture for chicken wild rice soup. That's because we kept forgetting to buy chicken for like 5 shopping trips in a row. So basically I lied to you in the title.

Carrot snake! 

I think I only used two carrots. I also cut some slices in half and some in quarters

It had been super thick after I made the roux and then totally thinned out cause I added the broth too fast. Also I did not buy enough broth so I added some water too. I think total it was about 6 cups of liquid instead of 8. I didn't want to make too much soup and end up with surprise freezer soup.

I probably didn't measure the mushrooms.

Before cream. I could have probably not added it really. Then it would have been dairy free.

Fini! 

This turned out to be a really good and hearty soup even without the chicken. You really didn't notice there wasn't any because of the huge bulk of mushrooms there was in there and the creamy, thick texture. The soup really thickened up as it cooked and it was really quite gummy after it cooled down. I think if you wanted to eat it for leftovers you'd probably need to add water. Or probably not because I didn't add enough water to begin with. 

Stuck to the script: OK I was super bad this time. This is probably the least I've followed a recipe in a while. I didn't add chicken or celery and I definitely didn't use enough water. I also didn't de-stem the mushrooms because.. why would you do that. So maybe like 60%? So bad, Therese...