Creamy Wild Rice-And-Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A recipe from Rachael Ray. A recipe that is hearty, not heavy. Ingredients:
1 ounce dried mushroom, any variety |
6 cups chicken broth |
3 tablespoons extra virgin olive oil |
6 carrots, coarsely chopped |
1 onion, coarsely chopped |
2 tablespoons fresh sage, chopped |
salt and pepper |
1 (6 ounce) box long grain and wild rice blend |
3/4 lb white mushroom, sliced |
1 boneless skinless chicken breast (4 ounces) |
1/2 cup heavy cream |
Directions:
1. Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.
2. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper.
3. Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
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