Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan, over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender (reserve other seasoning packet)
Meanwhile, melt 3 tbsp butter in a large skillet over medium, add mushrooms, onion and celery and cook, stirring often, 10-12 minutes or until tender.
Melt 1/4 c butter in a dutch oven over medium; whisk in flour and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups of broth and cook, stirring often 8-10 minutes or until slightly thickened. Whisk in half&half and wine, stir in mushroom mixture, chicken and rice. Cook, stirring occasionally 5-10 minutes or until thoroughly heated (do not boil).
Originally Submitted
8/22/2012
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