You may also like
Categories:
chicken broth fresh mushrooms celery carrot onion chicken bouillon granule parsley flakes garlic thyme butter flour condensed cream white wine rice chicken
Viewed: 8 - Published at: 2 years agoIngredients
- 2 quarts chicken broth
- 1/2 lb fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup shredded carrot
- 1/2 cup finely chopped onion
- 1 teaspoon chicken bouillon granule
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 cup butter or 1/4 cup margarine
- 1/4 cup all-purpose flour
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup dry white wine or 1/2 cup additional chicken broth
- 3 cups cooked wild rice
- 2 cups cubed cooked chicken
Method
- 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 broth.
- Add rice and chicken; heat through.
