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Savory Chicken, Mushroom And Wild Rice Soup

Savory Chicken, Mushroom and Wild Rice Soup

Savory Chicken, Mushroom and Wild Rice Soup

Savory Chicken, Mushroom and Wild Rice Soup

Savory Chicken, Mushroom and Wild Rice Soup
 
Savory Chicken, Mushroom and Wild Rice Soup
Recipe By:
Ingredients
  • 2(6-oz.) pkgs. long-grain and wild rice mix
  • 10 c. chicken broth, divided
  • 2 T. butter
  • 2 T. good quality olive oil
  • 1 (8-oz.) carton sliced fresh mushrooms
  • 1 c. chopped Vidalia onion
  • 1 c. diced celery
  • ¼ c. butter
  • ½ c. flour
  • ½ c. half and half
  • 3 T. white wine
  • 2 c. cooked, shredded chicken breasts or store-bought rotisserie chicken
  • Fresh parsley leaves, fresh black pepper, slices of fresh mushroom—for garnishes
Instructions
  1. In a saucepan, bring rice, 4 c. of broth and 1 seasoning packet form rice mix to a boil.
  2. Cover, reduce heat to low and simmer 20 minutes or until liquid is absorbed and rice is tender.
  3. In a large skillet, melt the 2 T. butter and add the 2 T. olive oil.
  4. Add the mushrooms, onions and celery and saute, stirring often, 10-12 minutes or until tender.
  5. Melt ¼ c. butter in Dutch oven over medium heat. Whisk in flour and cook, constantly stirring until thickened and bubbly.
  6. Gradually whisk in 6 c. of broth and cook, stirring often until slightly thickened, about 8-10 minutes.
  7. Whisk in half and half and wine.
  8. Stir in mushroom mixture, chicken and rice. Season to taste.
  9. Cool until heated through, do not boil.
  10. Serve and garnish with parsley leaves, fresh black pepper and slices of fresh mushrooms.
 

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