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Chicken Wild Rice Soup
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2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce
heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt
butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a
boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or
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Printed from tasteofhome.com Jul 19, 2008Copyright Reiman Media Group, Inc © 2008 |