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.