Wild Rice Soup : Taste of Fall

You know it's fall when I get to eat Cream of Wild Rice Soup!

Here's the recipe :

1 large onion
1 large carrot, shredded
1/4 cup butter
1/2 cup whole wheat flour
8 cups chicken broth
3 cups cooked wild rice
1 cup chicken breast, cooked and shredded
1/4 tsp salt
1/4 tsp pepper
1 cup evaporated milk
1/4 cup snipped chives

In a large saucepan, saute onion and carrot in butter until tender. Stir in flour until blended.
Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and sir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer.
Garnish with chives.

This is great with roasted acorn squash with brown sugar!

Note : There is no white rice in this soup! It's 100% real Wisconsin-Native-American wild rice.
I used parsnips in this batch, as we were uncharacteristically out of carrots. Parsnips look like white carrots.

In northern Wisconsin, we can purchase broken wild rice which is not as expensive as the pristine, perfect whole grains.