Serves: 4-6
1/4 cup of butter
1/2 large yellow onion, chopped
3 medium carrots, diced
8 oz. mushrooms, sliced
3 celery stalks, diced
1 tsp salt
1/2 tsp pepper
3 cups chicken, cooked and shredded*
4 cups chicken stock
1 cup heavy cream
1 tbsp flour
1 cup long grain and wild rice mix
more salt and pepper to taste
melt butter in a heavy bottom pot over medium heat
add onion, carrots and celery and allow to cook for 2-3 minutes stirring occasionally
add in mushrooms and season with 1 tsp salt and 1/2 tsp pepper
allow to cook until mushrooms are soft
add in the shredded chicken and chicken stock
in a small bowl whisk together the flour and heavy cream until smooth
pour flour/cream mixture into the soup and stir
add in rice and allow to cook covered for 25 to 30 minutes, until rice is tender
season with more salt and pepper to taste



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