"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken/Mushroom Wild Rice Soup Recipe

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This recipe for Chicken/Mushroom Wild Rice Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather McNeese
Added: Monday, August 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
This makes quite a bit so judge accordingly
3-4 Chicken Breasts (depending on how much you like chicken!)
4-5 lg. Portabella Mushrooms
1 med. Sweet Onion
1 sm. Package Wild Rice Mix
1 lg. Can Chicken Broth
1 qt. Heavy Whipping Cream
2 Sticks Butter
1/2 c. Flour
Salt/White Pepper to taste

Directions:
Directions:
Cook rice according to package directions and set aside. Sauté' cubed chicken breast just until cooked thru. Set Aside. Chop onion and mushrooms and sauté in 1 stick of butter in large pot. Add chicken and 3/4 of the can of chicken broth. In medium pan, melt remaining stick of butter and wisk in the flour to make a roux. To this, add remaining chicken broth and cook until slightly thickened. You may need to add some of the cream if mixture seems to thick. Incorporate this into the Chicken/broth mixture. Add enough of the remaining cream until desired consistency. (Secret Hint?....I like to put just a bit of allspice in just before serving!)

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This recipe is from a friend at work, she brings this is in for gatherings. It is soooo good.

 

 

 

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