Chicken, Mushroom, and Wild Rice Soup

By gina62_cooks

Ingredients

• 2 (6 oz) packages long-grain and wild rice mix
• 10 cups chicken broth, divided
• 3 TBS butter
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 1/2 cup AP flour
• 1/2 cup half-and-half
• 2 TBS dry white wine
• 2 cups cooked shredded chicken breasts

Details

Servings 14

Preparation

Step 1

Bring rice, 4 cups chicken broth, and 1 seasoning pack from rice mix to a boil in saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or til liquid is absorbed and rice is tender.
Meanwhile, melt 3 TBS butter in a large skillet over medium heat. Add mushrooms, onion and celery, and cook, stirring often, 10 to 12 minutes or til tender.
Melt 1/4 cup cup butter in a Dutch oven over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute, or til thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or til slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken and rice. Cook, stirring occasionally, 5 to 10 minutes or til thoroughly heated. Do not boil.