Login
Create Account
Chicken, Wild Rice and Mushroom Soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
From the Magnolia Journal, a creamy hearty soup recipe perfect for a large group.
-
Main Ingredient
chicken
-
Category: Soups
-
Cuisine: Southern
-
Prep Time: 15 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: Aug 28, 2017
Number of Servings:
Ingredients:
- 3 cans - 14.5 oz. chicken broth
- 1 cups - chopped carrots
- 1/2 cups - chopped onion
- 1/2 cups - chopped celery
- 1/2 cups - uncooked wild rice rinsed and drained
- 2 teaspoons - snipped fresh thyme OR 1/2 tsp. dried crushed thyme
- 3 cups - sliced fresh cremini or button mushrooms
- 3 tablespoons - butter
- 1/4 cups - all-purpose flour
- 1/4 teaspoons - black pepper
- 1/4 teaspoons - salt
- 1 cups - heavy cream
- 2 tablespoons - cooking sherry optional
- 2 cups - chopped cooked chicken or turkey
Directions:
1. In a 4-quart Dutch oven or large soup pot, combine 2 cans of the broth, the carrots, onion, celery, wild rice and dried thyme (if using). Bring to a boil; reduce heat. Simmer, covered, 40 to 45 minutes or until rice is tender but still chewy, adding mushrooms and fresh thyme (if using) during the last 5 minutes of cooking.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Add remaining can of chicken broth. Cook and stir until thickened and bubbly.
3. Stir in cream and sherry (if using); cook and stir 1 minute more. Add cream mixture to rice mixture, stirring constantly.
4. Stir in chicken; heat through. If desired, sprinkle with additional black pepper.
Comments