Tuesday, February 27, 2007

Chicken and Wild Rice Soup


This soup is very hearty and nutritious.

Chicken and Wild Rice Soup

3-14oz cans chicken broth
1/2 cup wild rice
1 cup brown rice
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 cups fresh mushrooms
2 tbsp butter
1/4 cup flour
2 tsp salt
1/2 tsp pepper
2 tsp thyme
2 cups chopped, cooked chicken
1 cup half & half

In a saucepan, combine 2 cans of the chicken broth, rice, carrots, celery, onion and seasonings. Bring to boiling. Reduce heat and simmer for about 40 minutes, or until wild rice is tender but still chewy. Add mushrooms and cook for 5 more minutes.
Meanwhile, in another saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme. Add the remaining 1 can of broth and chicken. Cook, stirring constantly, until thickened and bubbly. Cook and stir one minute. Add half & half. Combine this mixture with the rice mixture and heat through.