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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Creamy Wild Rice and Mushroom Soup Recipe

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This recipe for Creamy Wild Rice and Mushroom Soup is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oz dried mushroom
6 c. chicken broth
3 T EVOO(extra virgin olive oil)
6 carrots coarsely chopped
1 onion coarsely chopped
2 T. chopped fresh sage
Salt and pepper
One 6 oz box long-grain and wild rice mix
3/4 lb white mushrooms, sliced
1 skinless, boneless chicken breast
1/2 c. heavy cream
Directions:
Directions:
Soak dried mushrooms in 1 c. chicken broth for about 10 min and then blend until coarsely chopped. In a large pot heat EVOO over medium-high heat. Add the carrots, onion and sage an cook, stirring, until crisp-tender, about 5 min. Add the rehydrated mushroom mixture and cook, stirring for 1 min. Season with salt and pepper. Stir in the remaining 5 cups of broth, the rice mix and the slice mushrooms and bring to a boil. Add teh chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender adn the chicken breast is cooked through, about 25 min. Transfer chicken to a plate and shred then return to the pot. Stir in heavy cream, season with salt and pepper and simmer for about 5 min.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min prep 35 min cook
Personal Notes:
Personal Notes:
Rachael Ray Magazine

 

 

 

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