Cream Of Chicken Soup With Wild Rice And Mushrooms Food

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

MUSHROOM CHICKEN WITH WILD RICE

Steps:

• Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.

CREAM OF CHICKEN & WILD RICE SOUP

Steps:

• Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
• In another pan, bring the chicken broth to a boil.
• Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
• Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
• Meanwhile, in a small pan, melt butter over medium heat.
• Add onions and saute until soft.
• Stir in flour, coating onions and absorbing the butter.
• Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
• When rice is done, add to the broth mixture and stir in rosemary and sage.
• Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
• Enjoy!

CREAM OF CHICKEN SOUP WITH WILD RICE

Steps:

• *I used Superior Touch Chicken Base and it was heavenly.
• Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
• Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
• Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
• Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
• Strain and reserve broth.
• Remove chicken meat from bones.
• Cut into bite-size pieces.
• In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
• Remove from heat. Return broth to the saucepan.
• Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
• Bring to boiling.
• Reduce heat and simmer, uncovered, for 15 minutes.
• In a large separate saucepan, melt the butter.
• Stir in flour until it all clings together and is smooth.
• Add the milk all at once and stir and cook until it's bubbly and thick.
• Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
• Heat through.

CREAM OF CHICKEN WITH WILD RICE SOUP

Steps:

• Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
• In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
• In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
• Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
• Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.