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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. Ingredients:
2 quarts chicken broth |
1/2 pound fresh mushrooms, chopped |
1 cup finely chopped celery |
1 cup shredded carrots |
1/2 cup finely chopped onion |
1 teaspoon chicken bouillon granules |
1 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup dry white wine or additional chicken broth |
3 cups cooked wild rice |
2 cups cubed cooked chicken |
Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).
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