Chicken, Mushroom, & Wild Rice Soup

Ingredients

• 4 tablespoons unsalted butter
• 3 celery ribs, cut into 1/2-inch pieces
• 2 carrots, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons finely chopped thyme
• Salt & Pepper to taste
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped mushrooms (Oyster, Shiitake, Portabello)
• 1 cup wild rice (5 ounces)
• 2 quarts chicken stock or low-sodium broth
• 2 cups water
• 4 cups bite-size pieces of roasted chicken or turkey
• 1 cup heavy cream

Instructions

• In a pan or the oven, cook or roast chicken, season as you wish. Let cool then cut or shred chicken, set aside.
• While the chicken is cooking, in a different large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
• Add in the mushrooms. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
• Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
• Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
• Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.

Nutrition