Creamy Chicken and Wild Rice Soup.

Creamy Chicken and Wild Rice Soup.
-3 Tablespoons Butter
-1 Tablespoons Oil
-3 cloves Garlic, crushed
-1 cup Celery, chopped
-1 cup Onions, sliced
-1 cup Carrots, sliced (use baby carrots for convenience)
-Salt and Pepper
-Fresh Mushrooms (8 oz), sliced
-1 cup White Wine
-3 cups cooked Wild Rice
-2 Whole Chicken Breasts, cooked and sliced into chunks or shredded
-8 cups Chicken broth or water
-1 cup Half and Half or Cream, or to taste
-3 Tablespoons Cornstarch diluted with 2 Tablespoons Water

1.Melt butter in oil in a Dutch oven over medium heat.  Let the garlic sizzle for a few seconds. Add the chopped onions, celery,  and carrots and saute for about 5 minutes or until the onions are tender. Lightly season with salt and pepper.
2.Add the mushrooms and cook until they are tender. Pour in the white wine. Deglaze and scrape up any browned bits on the bottom of the pot. Let the wine reduce to about half.
3.Stir in the rice and chicken. Pour the chicken broth or water. Simmer on low for about 20-30 minutes. Add the cream or half and half, if using, and cook just until heated. Hubby prefers it without the cream so feel free to leave it out if that is what you wish.
4.In the meantime, add the water to the cornstarch and mix. Stir the cornstarch into the soup and let it simmer until slightly thickened. Adjust seasoning to taste.
5.Serve garnished with some chopped fresh parsley, if desired. Serve with a crusty bread to mop up the sauce. Yum!

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6 комментариев to “Creamy Chicken and Wild Rice Soup.”

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