Cream of Chicken Soup with Wild Rice and Mushrooms

Jun 24, 2008
  • 1 1/3 cups wild rice
  • 1 chicken-worth of pieces, skinless but with bones
  • 7 cups water
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 tbsp olive oil
  • 1 cup shiitake mushrooms, cleaned, trimmed, and sliced
  • 2 tsp chicken stock powder
  • Coarsely ground black pepper to taste
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 4 cups whole milk
  • 3/4 cup white wine
  1. Cook the wild rice according to package directions, but remove from heat 15 minutes before it’s done. Drain and set aside. Place the water and chicken in a large stockpot and bring to a boil. Reduce to a simmer, cover, and cook for two hours. Remove the chicken and let cool enough to debone and chop. Skim fat from the broth and reserve liquid. Throw the celery and onion into the (unwashed) stockpot and saute until softened, and then add mushrooms and cover
  2. Cook for 10 minutes and then add the broth, wild rice, chicken stock powder, and pepper. Simmer for 30 minutes. Melt the butter over medium heat and stir in the flour until smooth. Whisk in the milk and thicken. Add a little broth to thin it, stirring constantly, and then add to the stockpot, along with the chicken and wine


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