Cream of Chicken Soup with wild rice and mushrooms
By
Deb Crane
@songchef
1
This is one of my favorite soups. Creamy and full of flavors! I got this recipe from Midwest Living Soups and stews inset. I have been making it now for years. A wonderful combination of flavors! Total comfort food!
Ingredients
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1/2 cuncooked wild rice
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13-4 pound whole chicken
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12 ozmushrooms (portabella or any you like)
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2 Tbspvegetable oil
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1 cchopped onion
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1 cchopped celery
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6chicken bullion cubes (or 2 tablespoons instant)
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3/4 tspwhite pepper
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1/2 cbutter
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1/2 call purpose flour
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4 cmilk
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3/4 cdry white wine
How to Make Cream of Chicken Soup with wild rice and mushrooms
- Cook wild rice according to directions except cook for only 30 minutes. Drain and set aside
- Combine whole chicken and 7 cups of water in large pan. Cook chicken until fully cooked. Remove chicken keeping the broth in the pan. De-bone the chicken meat and set aside. ( you can boil the chicken and de-bone it while the wild rice is cooking)
- Cook mushrooms in hot oil for 4-5 minutes till tender.
Add onion and celery. Cover and cook for 5-10 minutes until tender, stirring once. Remove from heat. - Add wild rice to broth stir in bullion,white pepper and salt to taste. Bring to a boil. Simmer uncovered 15 minutes.
- In the same sauce pan that the wild rice cooked, melt the 1 stick of butter. Stir in flour all at once and whisk until smooth. Add milk all at once and stir constantly until thickened and bubbly. This will take a few minutes, but once it starts to thicken it goes quickly. Do not burn!
- Stir flour milk mixture into chicken broth, Stirring to blend. Add reserved chopped chicken and wine. Heat through.
As with all soups, this gets better as it stands.
About Cream of Chicken Soup with wild rice and mushrooms
Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
