Chicken, Mushroom, and Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup




Makes: 14 cups



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

10 cups chicken broth, divided

3 Tbsp. butter

1 cup sliced fresh mushrooms

1 cup chopped onions

1 cup chopped celery

1/4 cup butter

1/4 cup

1/4 cup all-purpose flour

1/2 cup half-and-half

2 Tbsp. dry white wine

2 cups cooked shredded chicken breasts

Garnishes: Fresh parsley leaves, freshly cracked pepper



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 remianing seasoning packet for another use)

2. Meanwhile, melt 3 Tbsp. butter in large skillet over medium heat. Add mushrooms, onion, and celery and cook, stirring often, 10-12 minutes or until tender.

3. Mlet 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 of broth, and cook, stirring often 8-10 minutes, or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5-10 minutes or until throughly heated. (Do not boil) Garnish if desired.