4 medium Carrots, peeled and sliced (about 2 cups)
4 Tbsp Butter
1/2 cup Flour
2 tsp sage, or thyme
3 cups diced, cooked Chicken
2 or 3 Tbsp Lemon juice
Salt & Pepper to taste
Instructions:
In a saucepan, bring 4 cups chicken broth and the wild rice to aboil; reduce heat. Cover and simmer about 50-60 minutes, or until rice istender. (Do not drain.) Meanwhile, in a Dutch oven, sautT onion, garlic,celery, mushrooms and carrots in melted butter until tender. Add flour anddesired herb to vegetables, stirring well. Add remaining chicken broth tovegetables; cook until slightly thickened and bubbly. Stir in cooked wild riceand any broth remaining, and the chicken. Simmer on very low heat about 30minutes. Add lemon juice just before serving; Season to taste with salt andpepper. Garnish with sprigs of fresh dill, parsley or tyme.
