Wild Rice And Mushroom Chicken Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMain Ingredient

Ingredients

 Chicken broth8 Cup (16 tbs)
 Dry white wine1 Cup (16 tbs)
 Chicken thighs2 1/2 Pound
 Onion1 Medium, quartered
 1 large celery rib, quartered
 Garlic1 Clove (5gm), halved
 Whole peppercorns10 To taste
 Whole Cloves4
 1 large bay leaf, broken in half
 Dried thyme1 1/2 Teaspoon
 Wild rice1 Cup (16 tbs)
 Carrots3 , thinly sliced
 Shiitake6 Ounce, sliced
 Heavy cream1 Cup (16 tbs)
 Parsley1/3 Cup (16 tbs), chopped
 3 tablespoons dry sherry or madeira
 Worcestershire sauce1 Tablespoon
 Ground pepper1 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.
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