My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 21, 2012

Chicken, Mushroom, and Wild RIce Soup

We are in for a cold and rainy couple of days, which says soup to me. Plus I have a neighbor couple that have health and age issues so I like to share. This will warm up the bones. I have cut the recipe in half if only making it for me, but there is always someone who would appreciate a nice container of homemade soup.

14 cups
print recipe

2 (6-ounce packages long-grain and wild rice (I use Uncle Ben's)
10 cups chicken broth, divided (homemade is always best)
3 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1/2 cup all-purpose flour
/2 cup half-and-half
2 tablespoons dry white wine, sometimes I use sherry,not cooking sherry
2 cups cooked shredded chicken breast (I use white and dark meat)
Garnishes: fresh parsley leaves, freshly ground black pepper

1. Bring rice, 4 cups chicken broth, and one (1) seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 18 minutes or until liquid is absorbed and rice is tender (Reserve remaining seasoning packet for another use.)

2. Meanwhile, melt 3 tablespoons 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, one minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thicken. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook stirring occasionally, 5 to 10 minutes or until thoroughly heat (DO NOT BOIL.)

1 comment:

  1. yum! i would like this right now! i bet your neighbors were thrilled!


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