Mushroom Chicken And Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Can be a meal on its own Ingredients:
8 oz portabella mushroom caps(chopped) |
4 oz shiitake mushrooms(chopped) |
4 oz moonlight mushrooms(chopped) |
6-8 oz boneless skinless chicken breast (cubed small) |
1 med. onion |
3 cups low sodium chicken stock |
1 1/4 cup milk |
2 cups (cooked) wild rice |
1/4 teaspoon poultry seasoning |
2 tablespoons flour |
salt & pepper |
1 tablespoon olive oil |
1 tablespoon butter or margarine |
Directions:
1. In a med skillet, heat oil and cook chicken with a dash of salt & pepper
2. make rice as per instructions on package, set aside
3. in a 3-4 qt. pot, melt butter and sauté onion over med heat until soft, then add the mushrooms and continue until mushrooms are all soft (and have reduced in volume by about half) aprox. 7-8 mins.
4. stir in flour and cook 2-3 more mins.
5. remove from heat and allow to cool slightly,(3-4 mins) then slowly add in the stock and milk
6. return to heat, bring to a boil, stirring constantly then reduce heat and simmer covered for about 20 mins
7. add cooked chicken, and poultry seasoning, heat another 5 mins
8. place 1/4 cup of prepared rice in each soup bowl to be served and ladle soup mixture over rice and enjoy (I don't like to put the rice directly into the soup because it tends to get mushy)
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