Description
This hearty and earthy Chicken and Mushroom Wild Rice Soup will get you through even the chilliest of harsh winter evenings!
Ingredients
- FOR THE RICE:
- 1 teaspoon Salt
- 1 clove Garlic, Peeled
- 1 cup Wild Rice
- 6 cups Cold Water
- FOR THE SOUP:
- 1 ounce, fluid Dried Porcini Mushrooms
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 6 ounces, fluid Portobello Mushrooms, Chopped
- 4 ounces, fluid Shittake Mushrooms, Chopped And Stems Removed
- 1 clove Garlic, Minced
- 2 Tablespoons All-purpose Flour
- ¼ cups Dry Sherry
- 4 cups Chicken Broth
- 1 cup Shredded Rotisserie Chicken
- ½ cups Heavy Cream
- 1 Tablespoon Soy Sauce
- 3 Tablespoons Chopped Parsley
- Fresh Ground Black Pepper
- Kosher Salt
Preparation
Put salt, whole garlic clove and cold water in a medium saucepan. Bring to a boil and add wild rice. Lower heat but maintain a steady boil. Cover and __cook until rice is tender, about 40–45 minutes. Remove the garlic clove and discard. Drain the rice and set aside.
Place porcini in a medium bowl. Pour 1½ cups boiling water over the mushrooms and set aside until soft, about 15 minutes.
In a large soup pot, melt butter with olive oil over medium-high heat. Add portobello mushrooms, shiitake mushrooms and minced garlic. Cook, stirring occasionally, until mushrooms start to brown, about 10 minutes. Remove porcin’s from the water using a slotted spoon and strain the remaining liquid. Reserve the liquid and discard the grit. Chop porcini and add to the pot with the other mushrooms.
Sprinkle the flour over the mushrooms and cook, stirring constantly, until flour becomes sticky. Add the sherry, chicken broth and reserved liquid from porcini mushrooms. Add shredded rotisserie chicken. Bring to a boil, then lower heat to a steady simmer, and __cook for 15 minutes.
Add the cooked wild rice to the broth and cook for 10 minutes. Add the cream and soy sauce and cook until heated through. Add chopped parsley and salt and pepper to taste.
Serve warm!
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