creamy Wild Rice-and-Mushroom Soup

creamy Wild Rice-and-Mushroom Soup
creamy Wild Rice-and-Mushroom Soup

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 1oz dried mushrooms

  • 6 cups chicken broth

  • 3 Tb EVOO

  • 6 carrots, coarsely chopped

  • 1 onion, coarsely chopped

  • 2 Tb chopped fresh sage

  • salt

  • pepper

  • 6 oz box long-grain and wild rice mix

  • 3/4 lb white mushrooms sliced

  • 1 skinless boneless chicken breast

  • 1/2 cup heavy cream

Directions

1. Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 min. Process until coarsely chopped (20 seconds). 2. In large pot, heat olive oil over medium high heat. Add the carrots, onion and sage and cook until crisp tender (5 min). Add rehydrated mushroom mixture, cook stirring for 1 minute; season with salt and pepper 3. Stir in the remaining 5 cups broth, the rice mix and sliced mushrooms, bring to a boil. Add chicken breast lower temperature and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked about (25 min). Transfer the chicken to to a plate and shred, return to pot. Stir in heavy cream; season with salt and pepper and simmer for 5 minutes.

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