Creamy Mushroom Chicken And Wild Rice Soup Food

CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Steps:

• Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
• Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic and thyme and cook until fragrant, about a minute.
• Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
• Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

CHICKEN SOUP WITH WILD RICE AND MUSHROOMS

Steps:

• Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
• Saute until soft.
• Add the rice, stock, bay leaves and thyme.
• Simmer, covered, for one hour.
• Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
• Garnish with chopped fresh parsley.

CREAMY WILD RICE AND MUSHROOM SOUP

Steps:

• In a medium saucepan, combine chicken broth and uncooked wild rice.
• Bring to a boil.
• Reduce heat and gently simmer, covered, for about 40 minutes.
• Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
• Combine half and half or light cream, flour, thyme and pepper.
• Stir into the rice mixture along with the mushrooms.
• Cook and stir until thickened and bubbly.
• Cook and stir for one minute more.
• Stir in sherry and heat through.
• Test for seasonings. Add a little more sherry if desired.
• Serve in heated bowls.
• Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.

CREAMY WILD RICE-AND-MUSHROOM SOUP

Steps:

• Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.
• In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper.
• Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

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.