Rainy, dreary and all around kind of yucky. It’s October 1 and it doesn’t really feel like fall. The temps are cool but there has been so much moisture, it’s just been a muggy mess. To top it off, I’ve been swamped at work and just haven’t had time to write up a blog post this week.
However, since we are getting into “Soup Season” I do have a delicious Creamy Chicken with Mushrooms and Wild Rice soup recipe.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: About 5 servings
• 1 cup uncooked wild rice blend (I used ½ cup of wild rice and ½ cup Basmati)
• 1 small chopped yellow onion
• 1 cup of sliced portabella mushrooms
• 1/2 cup sliced carrots carrots)
• ½ cup sliced celery
• 7 Tbsp butter, diced, divided
• 1 clove garlic, minced
• 5 cups chicken stock (can use chicken broth)
• Onion powder, garlic powder, salt and black pepper, to taste
• 1 lb cooked boneless skinless chicken breasts halves
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
Melt 1 Tbsp butter over medium heat. Add onion, mushrooms, carrots and celery and sauté until tender, add garlic during last 30 seconds of sautéing. Set aside.
Prepare rice according to directions listed on package. Mine took about 45 minutes. I used the same pot I used for sautéing.
In a separate pot heat stock and season with garlic powder, onion powder, salt and pepper.
Shred cooked chicken and add to the stock. Add cooked rice to chicken and stock.
In a separate pan melt remaining butter, add flour and cook 1 1/2 minutes, stirring constantly. While stirring, slowly pour milk into flour mixture. Stir until the mixture thickens.
Add mixture to soup in pot and cook soup until thickened. At this point you can allow to simmer longer. Before serving stir in heavy cream.
My husband made rolls that night and they were divine with the soup.
We have enough left over to use in making Chicken Pot Pies which will be tomorrow’s dinner. I do love meals this time of year!