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Wild Rice And Mushroom Chicken Soup

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Ingredients
  Chicken broth 8 Cup (128 tbs)
  Dry white wine 1 Cup (16 tbs)
  Chicken thighs 2 1⁄2 Pound
  Onion 1 Medium
  Celery rib 1 Large
  Garlic 1 Clove (5 gm)
  Whole peppercorns 10
  Whole cloves 4
  Bay leaf 1 Large
  Dried thyme 1 1⁄2 Teaspoon
  Wild rice 1 Cup (16 tbs)
  Carrots 3
  Shiitake mushroom 6 Ounce
  Heavy cream/Half-and-half 1 Cup (16 tbs)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Dry sherry/Madeira 3 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Ground pepper To Taste
  Salt To Taste
Directions

1. In a large soup pot, combine broth, wine, chicken, onion, celery, garlic, peppercorns, cloves, bay leaf, thyme, and 2 cups water. Bring to a boil over high heat. Skim off any foam as it rises. Reduce heat to medium, cover pot, and simmer until chicken is tender, about 40 minutes.
2. Remove chicken from pot; let cool, then pull meat from bones and tear into bite-sized pieces. Strain broth; let cool, then skim off fat. (Or make ahead, refrigerate, and lift off solidified fat.)
3. In a large saucepan, bring defatted broth to a boil. Add wild rice, partially cover pan, reduce heat to medium-low, and simmer 30 minutes. Add carrots, mushrooms, chicken meat, and cream. Cover and simmer until car rots and rice are tender, about 20 minutes.
4. Stir in parsley, sherry, and Worcestershire. Season with salt and pepper to taste and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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