The Chocolate Moose Chicken Wild Rice Soup

Soup:
1 large leek, chopped
3 stalks celery, chopped
2 large carrots, minced
3 tablespoons olive oil
1 cup wild rice
1/2 teaspoon ground black pepper
2 quarts chicken stock
3 cooked chicken breasts, cubed
2 large red potatoes, cubed
1 cup white wine or non-bitter beer

Roux:
1/2 cup butter
1 cup flour
1 quart heavy cream

Garnishes:
1 red bell pepper, minced
3 tablespoons fresh parsley, chopped

To make soup: In large soup pot, saute leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.

Meanwhile make roux: Melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.

To finish soup: Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.

Makes 10 servings.