Chicken, Mushroom, and Wild Rice Soup

We are in for a cold and rainy couple of days, which says soup to me. Plus I have a neighbor couple that have health and age issues so I like to share. This will warm up the bones. I have cut the recipe in half if only making it for me, but there is always someone who would appreciate a nice container of homemade soup.

14 cups
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2 (6-ounce packages long-grain and wild rice (I use Uncle Ben's)
10 cups chicken broth, divided (homemade is always best)
3 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1/2 cup all-purpose flour
/2 cup half-and-half
2 tablespoons dry white wine, sometimes I use sherry,not cooking sherry
2 cups cooked shredded chicken breast (I use white and dark meat)
Garnishes: fresh parsley leaves, freshly ground black pepper

1. Bring rice, 4 cups chicken broth, and one (1) seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 18 minutes or until liquid is absorbed and rice is tender (Reserve remaining seasoning packet for another use.)

2. Meanwhile, melt 3 tablespoons 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, one minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thicken. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook stirring occasionally, 5 to 10 minutes or until thoroughly heat (DO NOT BOIL.)

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