Chicken, Wild Rice, and Mushroom Soup

By Nanatimesthree

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

Details

Servings 8
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

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.