Wild Rice And Mushroom Chicken Soup
|Chicken broth||8 Cup (128 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chicken thighs||2 1⁄2 Pound|
|Celery rib||1 Large|
|Garlic||1 Clove (5 gm)|
|Bay leaf||1 Large|
|Dried thyme||1 1⁄2 Teaspoon|
|Wild rice||1 Cup (16 tbs)|
|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|
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.