Because we are such huge soup fans, I had to try this recipe that was  published in Southern Living magazine last month.  It was excellent.  I had to freeze the leftovers as it made 14 cups of soup.  To me, this a bonus.  Enjoying this tasty soup twice made it all the better.

CHICKEN, MUSHROOM AND WILD RICE SOUP

2 (6 oz.) pkgs, long grain and wild rice mix (I used Wegman’s brand)

10 C chicken broth, divided

3 T butter

1 C sliced fresh mushrooms

1 C onion, chopped

1 C celery, chopped

1/4 C butter

1/2 C flour

1/2 C half and half

2 T dry white wine

2 C shredded chicken breasts (Use the already cooked roasted chicken, skin removed)

Garnishes: Fresh parsley leaves, freshly cracked pepper

Bring rice, 4 cups chicken broth and 1 package seasoning mix 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. Reserve other packet of seasoning mix for use later.

Meanwhile melt butter in a large skillet over medium heat, add mushrooms, onion and celery.  Cook, stirring often for 10-12 minutes until tender.

Melt 1/4 cup of butter in a Dutch oven over medium heat; whisk in flour and cook, whisking constantly until thick and bubbly, about 1 minute. 

Gradually whisk in remaining 6 cups of chicken broth and cook, stirring often for 8-10 minutes until slightly thickened. Whisk in half and half and wine. Stir in mushroom mixture and rice.  Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated,  DO NOT BOIL.

Garnish, if desired.

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