Chicken & Wild Rice Soup (serves six)
32 oz chicken stock
1 cup uncooked wild rice
3/4 tsp salt
2 tbsp butter
2 cups finely diced onion
1 medium carrot, peeled & finely diced (approx. 1/2 cup)
1 stalk celery, finely diced (approx. 1/3 cup)
1/2 lb fresh mushrooms, finely diced
2 tbsp chopped fresh thyme
1/4 cup all-purpose flour
2 cups water
2 cups chopped deli rotisserie chicken
1 cup heavy whipping cream
1. In a 4-quart saucepan, heat chicken stock, wild rice & 1/4 tsp of the salt to boiling over high heat. Stir; cover, & reduce heat to low. Cook for about 45 minutes, without lifting cover, until the rice is tender but still firm.
2. Meanwhile, in a 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery & remaining 1/2 tsp salt. Cook 5-7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3-5 minutes or until mushrooms brown & soften. Add thyme & flour. Cook 1-2 minutes, stirring constantly, until flour begins to brown & smells nutty. Add water; simmer 5 minutes, stirring frequently.
3. Stir vegetable mixture into wild rice mixture. Stir in chicken & cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through & combine flavors. Serve & top with more fresh thyme, if desired.
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