Cream Of Chicken Soup With Wild Rice And Mushrooms

Recipe Ingredients

1 1/3 cups	213g / 7.5oz	Wild rice
1		Chicken - cut into pieces
7 cups	1659ml	Water
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Olive oil
1 cup	237ml	Sliced cleaned trimmed shiitake mushrooms
2 teaspoons	10ml	Aromont Classic Chicken Stock
		Coarsely-ground black pepper - to taste
1		Sea salt
1/2 cup	99g / 3.5oz	Butter
1/2 cup	31g / 1.1oz	All-purpose flour
4 cups	948ml	Whole milk
3/4 cup	177ml	White wine

Recipe Instructions

Cook the wild rice according to package directions, but remove from heat about 15 minutes before it done cooking. Drain the excess liquid off and set aside.

Pour the 7 cups of water into a large stockpot and add the chicken pieces. Bring to a boil, then immediately reduce the heat to a simmer. Simmer for at least an hour, or until the chicken is so tender that it easily falls away from the bones.

Remove the chicken from the pot and permit it to cool. Strain off the broth and reserve it. Remove the meat from the bones and cut it into bite-sized pieces. Discard all of the fat, skin, and bones.

Using the same stockpot, saute the celery and onion in the olive oil for about five minutes. Add the mushrooms and cover. Cook for five to ten minutes, stirring from time to time, until the veggies are tender. Add the broth back to the stockpot. Add the wild rice to the stockpot. Stir in the Aromont chicken stock paste, the pepper, and the salt. Simmer for about 30 minutes.

In the meantime, melt the butter over medium heat and stir in the flour, making a smooth paste. Whisk in the milk and cook until the mixture thickens. Add some of the broth mixture to the milk mixture to thin it, stirring constantly. When the milk and flour mixture is smooth and thinned, add it to the broth in the stockpot. Mix the reserved chicken meat into the soup along with the white wine. Serve piping hot.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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