Chicken Wild Rice Soup

Thanks to Karla Evans for this recipe, shared at several of our soup nights.

Sauté 1 large onion in 1 ½ sticks of butter.

Stir in 1 cup flour.

Add 8 cups of water and 9 cubes chicken bouillon.

Cook until thick.

Add 3 cups chopped chicken, 1 can mushrooms with liquid, and 3 cups cooked wild rice.  (Cook this in chicken broth.  It can be cooked ahead of time, as it takes about an hour.)

During the last half hour of cooking, add 1 cup whipping cream.

This soup freezes well, if frozen before the addition of the cream.