Creamy Chicken Wild Rice Soup with Mushrooms
This creamy soup has layers of hearty flavor with wild rice, chicken, and portabella mushrooms.
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Servings: 6
Ingredients
- 1 stick butter
- ⅔ C diced carrots (I chop match stick carrots as a short cut.)
- ⅔ C diced yellow onion
- ⅔ C diced celery
- 1 teaspoon minced garlic
- 8 oz sliced baby Portabella mushrooms
- 32 oz. chicken broth
- 1.5 lb chicken, boiled & shredded (or rotisserie chicken)
- ½ C red wine
- 16 oz heavy cream (half & half can be substituted)
- 1 box Uncle Ben’s Original Recipe (or fast cook) Wild Rice, cooked according to instructions
Instructions
- In a stockpot, melt butter. Add carrots, onion, celery, and garlic. Sautee until onions are clear.
- Add mushrooms and ½ C of the chicken broth. Simmer 5-10 or until the mushrooms have cooked down.
- Add the rest of the broth, chicken and red wine. Simmer on low for 10 minutes.
- Stir in cream, salt, pepper and fold in prepared rice. Simmer on low for another 5 minutes.
- Garnish with a little chopped Parsley before serving if desired.
Notes
Serve in a bread bowl with a green salad for a deliciously hearty meal.