Chicken, Mushroom and Wild Rice Soup

By SallySmo

Ingredients

• 2 (6 oz) packages Uncle Ben's Original Long Grain & Wild Rice
• 10 C chicken broth, divided
• 3 Tbsp butter
• 1 C sliced fresh mushrooms
• 1 C chopped onion
• 1 C chopped celery
• 1/4 C butter
• 1/2 C all-purpose flour
• 1/2 C half-and-half
• 2 Tbsp dry white wine
• 2 C cooked shredded chicken (I use rotisserie chicken from deli)
• Garnish: fresh parsley leaves, fresh cracked pepper

Preparation

Step 1

1. Bring rice, 4 C chicken broth and 1 seasoning packet from rice mix to a boil in a saucepan over med-high heat. Cover, reduce to low and simmer 25 minutes or until liquid absorbed. (reserve remaining seasoning packet for some other 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. Melt 1/4C 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 C broth and cook, stirring often, 8-10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom/rice/chicken. Cook, stirring occasionally 5-10 minutes or until thoroughly heated. Do not boil.

-Southern Living