creamy Wild Rice-and-Mushroom Soup

By Serree

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

Preparation

Step 1

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.