Chicken, Mushroom and Wild Rice Soup
Submitted by Ted Lowes on Mar 08, 2011

Hearty soup with chicken, mushrooms and wild rice mix.

Servings:
1

Complexity:   
Medium

Total Time:
1 and 1/2 hour

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
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup half-and-half
2 Tbsp. dry white wine
2 cups cooked shredded chicken breasts
Garnishes: fresh parsley leaves, freshly cracked pepper

Directions:
1. Bring rice, 4 cups chicken broth, and seasoning packet from one rice mix to boil in a 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)
2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
3. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken and rice. Cook, stirring occasionally, 5 to 10 minutes or u ntil thoroughly heated. (Do not boil). Garnish if desired.

Cook's Notes:
We are mushroom lovers so I always put in extra mushrooms.