Wednesday, February 17, 2016

Chicken, Wild Rice and Mushroom Soup

  • Today, our United Methodist Church started the Wednesday Lenten Lunches with a noon worship service followed by lunch prepared by the UMW Circles. Our Circle was responsible for lunch today and we served a variety of soups. Here is the recipe I made. I prepared it ahead, stored it in a large Dutch oven, heated it in the Dutch oven, then transferred it to a slow cooker to keep warm and serve it. I found that the rice absorbed much of the broth in the refrigerator, so I added another 3 cups chicken broth to the slow cooker. The consistency turned out just right! No need to do all of this if you are making it and serving it immediately.
  • All but a small spoonful was eaten and several folks requested the recipe, so I think we have a keeper!!

  • Chicken, Wild Rice and  Mushroom Soup
  • 2 (6-oz.) packages long-grain and wild rice mix
  • 10 cups chicken broth, divided
  • 3 tablespoons butter
  • 1 cup sliced fresh mushrooms ( I used an 8oz pkg)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 cup half-and-half
  • 2 tablespoons dry white wine
  • 2 cups cooked shredded chicken breasts
  • Garnishes: fresh parsley leaves, freshly cracked pepper

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 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)

 Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 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 broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Garnish, if desired.

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