cream of chicken soup with wild rice and mushrooms
(1 rating)
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!
(1 rating)
yield
8 -10
method
Stove Top
Ingredients For cream of chicken soup with wild rice and mushrooms
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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
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1Cook wild rice according to directions except cook for only 30 minutes. Drain and set aside
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2Combine 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)
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3Cook 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.
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4Add wild rice to broth stir in bullion,white pepper and salt to taste. Bring to a boil. Simmer uncovered 15 minutes.
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5In 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!
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6Stir 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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