Chicken, Mushroom, and Wild Rice Soup Recipe

Photo: Jennifer Davick; Styling: Marian Cooper Cairns

Volunteers at the Cathedral Church of the Advent prepare chicken broth from scratch, making this hearty soup doubly delicious.

Yield:

Makes 14 cups

Total time: 40 Minutes

Recipe from

Recipe Time

Total: 40 Minutes

Ingredients

2 (6-oz.) packages long-grain and wild rice mix

10 cup chicken broth, divided

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

1/2 cup half-and-half

2 tablespoons dry white wine

2 cups cooked shredded chicken breasts

Garnishes: fresh parsley leaves, freshly cracked pepper

Preparation

1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a 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 until thoroughly heated. (Do not boil.) Garnish, if desired.

March 2011