Chicken, Wild Rice, and Mushroom Soup

Chicken, Wild Rice, and Mushroom Soup
Chicken, Wild Rice, and Mushroom Soup

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 3

    14.5 ounce cans chicken broth

  • 1

    cup chopped carrots

  • 1/2

    cup chopped onion

  • 1/2

    cup chopped celery

  • 1/2

    cup uncooked wild rice

  • 2

    teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme

  • 3

    cups sliced fresh cremini or button mushrooms

  • 3

    tablespoons butter

  • 1/4

    cup flour

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    cup heavy cream

  • 2

    tablespoons sherry (optional)

  • 2

    cups chopped cooked chicken

Directions

1. In a 4 quart Dutch oven combine 2 cans of the broth, the carrots, onion, celery, wild rice, and dried thyme (if using). Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until rice is tender but still chewy, adding mushrooms and fresh thyme (if using) during the last 5 minutes of cooking. 2. Meanwhile in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cream and sherry. Add cream mixture to rice mixture, stirring constantly. Stir in chicken, heat through. I found it necessary to add more salt and pepper. I also added some garlic salt for a bit more flavor.

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