Creamy Smoked Chicken and Wild Rice Soup

If you’re cooking the chicken yourself, prepare it according to your preference. I smoke or roast a whole chicken in my smoker using only salt and pepper for seasoning. While it's smoking, take a large sauté pan or rondeau and melt the butter over medium heat. Sauté the carrots, onions and celery until soft, usually 5-10 minutes. If you want a richer depth of flavor, allow the mirepoix to begin caramelizing but not burn. Add the Fox Point Seasoning if you prefer, or a couple of large pinches of salt. Add the wine, black pepper and bay leaf and simmer until the wine is almost evaporated (give the bay leaf time to release more flavor. Add the flour and whisk to form a roux. Sauté the roux for 3-4 minutes on medium low heat to eliminate the flour taste, stirring regularly. Again, for a deeper flavor, allow the roux to beginning browning and developing a deep nutty aroma. Begin whisking in the cream until fully combined and smooth. Reduce heat to lowest setting and leave the sauce to stay warm. Meanwhile, bring the stock to a boil and stir in the wild rice. Bring back to a boil then reduce to lowest heat setting and cover with tight fitting lid. Allow to simmer for at least 15 minutes or according to the package cooking times. Once done, stir in the cream mixture (don't forget to remove the bay leaves), diced chicken and salt to taste. Go slowly with the salt, 1 teaspoon at a time and taste frequently to ensure you do not over salt.