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Wild Rice Soup

1/4 C. Butter
1 C. fresh mushrooms, sliced
1 C. diced white onion
1 C. sliced celery
1/3 C. flour
6 C. chicken broth (I used 6 cups water and 6 bouillon cubes)
3 chicken breasts, cooked and shredded
2 C. cooked white rice
1 C. heavy whipping cream
2 Tbl. dry white wine

In large saucepan, melt butter over med. heat. Add mushrooms, onions and celery, and cook until tender, about 10 min. Reduce heat to low and stir in flour, and cook another 5 minutes. Gradually add chicken broth, stirring constantly, until slightly thickened and lumps dissolve. Add cooked chicken and cooked wild rice. Stir in cream and wine. Heat thoroughly.