Wild Rice Chicken Mushroom Chowder
Wild Rice Chicken Mushroom Chowder
Ingredients
- 1 1/2 cups wild rice, rinsed and drained
- 3 cups water
- 4 Tablespoons butter
- 2 onions, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 16 ounces sliced baby bella mushrooms
- 4 cloves minced garlic
- 1 cup dry white wine
- 12 cups chicken broth
- 3 cups cooked chicken
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 2/3 cup flour
- 1 1/2 teaspoons dried thyme
Instructions
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat and simmer covered for 40 minutes, stirring occasionally.
- In a large stock pot, melt butter over medium heat.
- Add onion, celery and carrots and cook 5 minutes.
- Add mushrooms and garlic and cook 5 minutes.
- Add wine and cook 1 minute.
- Add broth, chicken and pepper and bring to a boil.
- Simmer uncovered for 10 minutes.
- In a small bowl whisk cream and flour.
- Add cream mixture to soup and cook until bubbly.
- Add cooked rice and thyme and return to a boil.
- Simmer uncovered for 5 minutes.