Chicken, Mushroom, and Wild Rice Soup

By suecreate

Yummy...takes pretty close to Panera's wild rice and chicken soup!

Ingredients

• 2 6 oz pkgs longgrain and wild rice
• 10 cups chicken broth, divided
• 3 T. butter
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 1/2 cup flour
• 1/2 cup half and half
• 2 T. white wine
• 2 cups cooked shredded chicken breasts

Preparation

Step 1

Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a sucepan over medium high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender.
Meanwhile, melt 3 T butter in large skillet over medium heat and add mushrooms, onion, and celery, and cook, stirring often 10-12 minutes or until tender.
Melt 1/4 cup 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 cups both, and cook, stirring often 8-10 minutes or until slightly thickened. Whisk in half and half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally 5-10 minutes or until thoroughly heated. Do not boil.