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CHICKEN AND WILD RICE SOUP Recipe

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This recipe for CHICKEN AND WILD RICE SOUP is from These are a Few of Our Favorite Things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onion
2 quarts (8 cups) chicken broth
2 chicken bouillon cubes
1 (6-oz.) pkg. long grain and wild rice
8-oz. fresh mushrooms
1/2 cup flour
1 quart (4 cups) milk
Directions:
Directions:
Melt 1/4 cup butter in Dutch oven; add carrots, celery and onion. Saute 7 minutes until tender. Stir in broth, bouillon cubes, wild rice mix and contents of seasoning packet. Simmer 30-40 minutes until rice is tender.

Melt 1/4 cup remaining butter in skillet and saute mushrooms until tender. Melt remaining 1/2 cup butter in saucepan. Stir in flour. Cook 1-2 minutes until bubbly, whisking constantly. Gradually stir in milk. Cook stirring constantly until sauce coats back of spoon.

Add sauce, mushrooms and chicken to rice mixture and cook until just thickened, stirring occasionally. Ladle into soup bowls.

 

 

 

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