Chicken, Mushroom, and Wild Rice Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Volunteers at the Cathedral Church of the Advent prepare chicken broth from scratch, making this hearty soup doubly delicious. Ingredients:
2 (6-oz.) packages long-grain and wild rice mix |
10 cup chicken broth, divided |
3 tablespoons butter |
1 cup sliced fresh mushrooms |
1 cup chopped onion |
1 cup chopped celery |
1/4 cup butter |
1/2 cup all-purpose flour |
1/2 cup half-and-half |
2 tablespoons dry white wine |
2 cups cooked shredded chicken breasts |
garnishes: fresh parsley leaves, freshly cracked pepper |
Directions:
1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)
2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
3. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Garnish, if desired.
|
|