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Chicken, Mushroom, and Wild Rice Soup

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Total time 40 mins
Yield Makes 14 cups
Volunteers at the Cathedral Church of the Advent prepare chicken broth from scratch, making this hearty soup doubly delicious.

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

How to Make It

  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.