Chicken Wild Rice Soup Recipe
|2||quarts chicken broth|
|½||pound fresh mushrooms, chopped|
|1||cup finely chopped celery|
|1||cup shredded carrots|
|½||cup finely chopped onion|
|1||teaspoon chicken bouillon granules|
|1||teaspoon dried parsley flakes|
|¼||teaspoon garlic powder|
|¼||teaspoon dried thyme|
|¼||cup butter, cubed|
|¼||cup all-purpose flour|
|1||can (10-¾ ounces) condensed cream of mushroom soup, undiluted|
|½||cup dry white wine or additional chicken broth|
|3||cups cooked wild rice|
|2||cups cubed cooked chicken|
In a large saucepan, combine the first nine 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. Yield: 14 s