Wild Rice Chicken Mushroom Soup is great on those cold days, where is just snowed and people are driving like shitheads. Naturally this causes wrecks and your commute home went from 25 minutes to 55 minutes. Now you want a good hearty dinner because you are cold and angry about how cold it is and how you will have to deal with this cold for the next 4-5 months. So here is this soup recipes, that as long as you have all the ingredients, is pretty simple to put together. Basically cook a few things separately, build your base up and add everything together. Takes maybe around 35 minutes from start to finish and if you can manage a few different pots on the stove at the same time, it will be less than that. So start a fire, open some wine and whip this thing out. Serve with some crusty bread. Makes good leftovers as well.
Ingredients:
- 2 cups cooked and shredded chicken
- 8oz sliced mushrooms
- 1 cup red cooking wine
- 1 cup torn baby spinach, stems removed
- 1 cup uncooked quick-cooking wild rice
- 1 cup chopped onion
- 2 garlic cloves
- 3 cups chicken broth
- 1 1/2 cups cubed peeled baking potatoes
- 3 cups milk
- 1/3 cup flour
- 10 Velveeta cheese
- 1/2 tsp black pepper
- 1/4 tsp salt
Directions:
- Cook rice according to directions
- Cook and shred chicken
- Get a pan going at medium-high heat
- Saute mushrooms in red wine until wine is gone, set aside
- Saute onions and garlic for about 3 minutes
- Add broth and potato, bring to boil over medium high heat
- Cover and reduce heat, simmer 5 minutes until potato is tender
- Combine milk and flour, stirring well with a whisk in a bowl
- Add milk mixture to potato mixture and cook 5 minutes or until slightly thick
- Remove from heat, add cheese, stirring until cheese melts
- Stir in rice, chicken, mushrooms, spinach, pepper and salt
Like this Wild Rice Chicken Mushroom Soup recipe? Check out some more chicken recipes HERE.
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