Sunday, September 11, 2016

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup   

 4 large boneless chicken breasts 
 1 1/2 cups chopped carrot
 1 1/2 cups sliced fresh mushrooms
 3/4 cup (1 1/2 sticks) butter, divided
 2 (6-ounce) boxes wild rice mix 
 1/2 cup flour
                                                   1 quart heavy whipping cream                                                          


 1. Boil chicken in enough water to cover. Remove chicken, 
reserving broth. When cool enough to handle, chop chicken 
into bite-sized pieces. 

 2. In a skillet, saute carrot and mushroom in 1/2 cup of melted 
butter. Add vegetables, chopped chicken and rice mixes to reserved 
broth. Simmer till the rice is done. 

 3. Melt remaining butter in a heavy sauce pan. Add flour to 
butter and combine. Add cream and simmer until thickened. 
Add white sauce to rice and chicken mixture just before serving.

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