Cream Of Chicken And Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 5 |
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A comforting home-made soup. Cooking Class Rice & Beans. Ingredients:
1/2 cup uncooked wild rice |
5 cups chicken broth, divided |
1/4 pound fresh mushrooms |
1/4 cup butter |
1 large carrot, sliced |
1 medium onion, chopped |
2 ribs celery, chopped |
2 tbs. all-purpose flour |
1/4 tsp. salt |
1/4 tsp. white pepper |
1 1/2 cups chopped cooked chicken |
1/4 cup dry sherry |
Directions:
1. Rinse rice thoroughly in fine strainer under cold running water; drain.
2. Combine 2 1/2 cups chicken broth and rice in 2-quart saucepan.
3. Bring to a boil over medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour or until rice is tender.
4. Drain; set aside.
5. Cut mushrooms into slices. Set aside.
6. Melt butter in 3-quart saucepan over medium heat.
7. Add carrot; cook and stir 3 minutes.
8. Add onion, celery and mushrooms; cook and stir 3 to 4 minutes until vegetables are tender.
9. Remove from heat. Whisk in flour, salt and pepper until smooth.
10. Gradually stir in remaining 2 1/2 cups chicken broth.
11. Bring to a boil over medium heat; cook and stir 1 minute or until thickened.
12. Stir in chicken and sherry. Reduce heat to low; simmer, uncovered, 3 minutes or until heated through.
13. Spoon 1/4 cup cooked rice into each serving bowl. Ladle soup over rice.
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