Wednesday, February 19, 2014

Chicken, Wild Rice and Mushroom Soup

2 (6 ounce) packages long-grain and wild rice mix
10 cups chicken broth, divided
3 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
¼ cup butter
½ cup all-purpose flour
½ cup half-and-half
2 cups cooked shredded chicken breasts
Salt and pepper, to taste


1. Bring rice, 4 cups chicken broth and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 20 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat; add mushrooms, onion and cook about 10 minutes or until tender, stirring often.
3. Melt ¼ cup butter in a large stock pot over medium heat; whisk in flour and stir constantly for 1 minute or until thickened and bubbly. Gradually whisk in remaining 6 cups broth and cook, stirring often, 8 to 10 minutes or until slightly thickened and bubbly. Add half-and-half, salt and pepper. Stir in mushroom mixture, chicken and rice.
4. Cook about 10 minutes but do not boil, stirring constantly.

No comments:

Post a Comment