Ingredients
Method
- Melt butter in a large heavy Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes until vegetables are tender and sweet. Add the minced garlic, fresh thyme, and rosemary, and cook for 1 minute until highly fragrant.
- Sprinkle the flour evenly over the sautéed vegetables. Stir continuously with a wooden spoon for 1 to 2 minutes to cook out the raw flour taste and form a rich paste coating the mirepoix.
- Slowly pour in the chicken broth, whisking constantly to prevent any lumps. Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10 minutes until the broth thickens noticeably.
- Stir in the cooked wild rice blend, shredded cooked chicken, and heavy cream. Simmer gently over low heat for 5 minutes until heated through and silky smooth. Season with kosher salt and freshly cracked black pepper to taste.
- Ladle warm soup into deep bowls. Garnish with fresh thyme sprigs and cracked black pepper. Serve immediately with warm crusty sourdough bread or soft dinner rolls.