Wild Rice And Mushroom Chicken Soup Recipe
Ingredients
8 cups chicken broth
1 cup dry white wine
2 1/2 pounds chicken thighs
1 medium onion, quartered
1 large celery rib, quartered
1 garlic clove, halved
10 whole peppercorns
4 whole cloves
1 large bay leaf, broken in half
1 1/2 teaspoons dried thyme
1 cup wild rice
3 carrots, thinly sliced
6 ounces fresh shiitake mushrooms,stemmed,caps sliced
1 cup heavy cream or half-and-half
1/3 cup chopped parsley
3 tablespoons dry sherry or madeira
1 tablespoon Worcestershire sauce
salt and freshly ground pepper
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.
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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