Chicken, Mushroom, and Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup

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EricAndSheriCooking 2

"This hearty soup is great for cold winter nights. From Southern Living, March 2011"
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14 servings yields 14 cups
Serving size has been adjusted!

Original recipe yields 14 servings



  • Prep

  • Cook

  1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover; reduce heat to low, and simmer 20 miutes or until liquid is absorbed and rice is tender.
  2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
  3. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.)