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Chicken, Mushroom and Wild Rice Soup Recipe

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This recipe for Chicken, Mushroom and Wild Rice Soup is from Tasty Venues Cooking Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6 oz) packages long grain and wild rice mix
10 cups chicken broth, divided
3 TBSP butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
14 cup butter
1½ cup all purpose flour
1/½ cup half and half
2 TBSP dry white wine
2 cups cooked, shredded chicken breast
Garnish: fresh parsley leaves, freshly cracked pepper
Directions:
Directions:
Bring rice, 4 cups of chicken broth and 1 seasoning packet from rice mix to a boil in
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
Melt 3 TBSP butter in large skillet over medium heat
Add mushrooms, onion and celery. Cook, stirring often 10-12 mins or until tender
Melt 14 cup butter in a dutch oven over medium heat
Whisk in flour and cook, whisking constantly 1 minute or until thick and bubbly
Gradually whisk in remaining 6 cups broth and cook, stirring often (8-10 minutes
until slightly thickened)
Mix in half and half and wine. Stir into mushroom mixture, chicken and rice
Cook, stirring occasionally, 5-10 minutes or until thoroughly heated (do not boil)
Enjoy

 

 

 

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