Serves: 8 – 12
Prep Time 40 – 60 minutes
What you will need:
| 8 cups | Chicken Broth |
| 2 cups | Carrots, diced |
| 1 cup | Celery, diced |
| 1 cup | Green Pepper, diced |
| 1 cup | Onion, diced |
| 1- 4 ounce can | Mushrooms, pieces & stems |
| 1 teaspoon | Garlic, minced |
| 3 tablespoons | Butter |
| ¼ cup | Flour |
| ¼ cup | Sherry |
| 2 cups | Wild Rice, cooked |
| 2 cups | Rotisserie Chicken, cooked & shredded |
| 4 cups | Half/Half |
| ¼ teaspoon | Black pepper |
| 2 teaspoons | Parsley |
Directions:
In large 4 quart saucepan, heat chicken broth and add carrots, celery, green pepper, onion and mushrooms. Cook until easily pierced with fork. Strain into separate bowl and set vegetables aside.
Meanwhile, in 8 quart pot, melt butter and sauté garlic. Gradually add flour to butter, whisking continuously. Once roux is formed add sherry then slowly whisk in chicken broth, 1 -2 cups at a time.
Add parsley and pepper and let simmer for 30 minutes while occasionally stirring.
Add chicken, wild rice and vegetables. Let simmer for another 10 to 15 minutes, then stir in half/half.
Makes about 24 cups.
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