Makes 10 to 12 servings

1 whole chicken, fryer or hen
enough water to cover chicken in a 10 quart stock pot
salt
½ large onion, chopped in large pieces

How to:

Cook chicken in water, salt and onion.
Cook covered for 1-1/2 hours.
Remove chicken from pot, cool, de-bone and cut meat into cubes. Set aside.

Ingredients for soup:

1-1 ½ cups wild rice and/or brown rice. Cook and set aside - rice needs approximately 45 minutes to cook.
1-1/4 cup fresh mushrooms, sliced
1 large carrot, thinly sliced
1 stalk celery, chopped
½ large onion, chopped
½ cup butter
½ - 1 tsp. dried marjoram or oregano
2 cups half and half and/or heavy cream
4 rounded Tbls. flour (any type berry, ground fine)
salt

How to:

1. Sauté mushrooms, celery, and onion in butter for approximately 5 minutes stirring occasionally.
2. Add mushroom mixture to soup stock.
3. Add carrots to soup stock.
4. Bring to a boil and reduce heat.
5. Cover and simmer for 45 minutes.
6. In a blender, combine half and half and/or cream with flour. Mix only until blended. Over blending could cause cream to whip.
7. Slowly add cream/flour mixture to soup stock. Stir as you pour.
8. While stirring, bring soup to a boil. Reduce heat and simmer for about 5 minutes.
9. Add rice to serving bowls. Add chopped chicken meat to each bowl and ladle in soup.

Serve with salad and fresh, warm bread and butter.