Chicken Wild Rice Soup with Porcini Mushrooms is a wonderful winter soup we love a lot. It saves you time if you cook the chicken and wild rice and cut up the vegetables a day or two before.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Easy
Ingredients
- 2 l chicken stock (home made)
- 200 g chopped Porcini Mushrooms (fresh or frozen)
- 1/2 cup finely chopped celery root
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1 tbsp parsley
- 1/4 tsp garlic powder
- 1/4 tsp thyme
- 30 g butter
- 2 tbsp all-pupose flour
- 3 cups cooked wild rice
- 2 cups cubed cooked chicken
Nutrition Info
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1 portion 300 ml = 140 kkal
Instructions
- In a large saucepan put 1 tbls oil and add the onion, carrots and celery. In 5 minutes add the stock. Bring to boil. Stem for 30 minutes.
- In a pan put 1 tbst oil and add 2/3 of mushrooms and the milk. Let soften. Then blend until smooth and add to the saucepan together with the rest of the mushrooms.
- In the same pan put the butter and the flour. Cook and stir for 2 min. Gradually whisk in stock mixture.
- Add the rice and chicken. Cook for another 4 minutes.
- Servings : 4
- Ready in : 50 Minutes
- Course : Appetizers
- Recipe Type : Soups
- Ingredient : Butter, Carrots, Caw-milk, Celery stalk, Chicken, Chicken breast, Chicken stock, Flour, Garlic powder, Milk, Onion, Parsley, Porcini Mushrooms, Sunflower oil, Thyme, Thyme leaves, Wild rice
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