Wednesday, January 23, 2013

Chicken Mushroom and Wild Rice Soup

The weather has gotten extremely cold here and I find myself making more soups and stews. This one was really good and the recipe makes a ton which is great for leftovers.

  • 2 quarts chicken broth
  • 8 oz chopped mushrooms
  • 1 cup sliced carrots
  • 1/2 cup finely chopped onion
  • 1 tsp parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 cup butter, cubed
  • 1/4 cup flour
  • can of cream of mushroom soup
  • 1/2 cup white wine
  • 3 cups cooked wild rice (white rice would also be great)
  • 2 cups cubed cooked chicken
  1. In a large saucepan combine chicken broth, mushrooms, carrots, onion, parsley, garlic powder and thyme. Bring to a boil and then reduce heat.
  2. Cover and simmer 30 minutes
  3. In another pot melt butter and combine with flour. Stir till smooth and gradually whisk into broth mixture.
  4. Bring to a boil and stir about 2 minutes till thickened
  5. Whisk in soup and wine
  6. Stir in rice and chicken
  7. Cook about another 10-15 minutes and serve

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