This is one recipe that will surely remind you of home. This soup has been served whenever we go and visit our grandparents in their house. It’s everyone’s favorite—my aunts’, my uncles’, my parents’, and even my picky eater cousins. It’s not just about the taste; it’s about the feeling we all got when we eat it together. Wild rice tastes good in several country recipes. There are several you can find online that will get you to love it even further.
Holidays are indeed busy days, and we do need every free minute we can get.
Ingredients
2 quarts College Inn chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon McCormick garlic powder
1/4 teaspoon dried thyme
1/4 cup Kerrygold butter, cubed
1/4 cup Gold Medal all-purpose flour
1 can (10-3/4 ounces) Campbell’s condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional College Inn chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken
Instructions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
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Quick Tip: You can use cream of chicken soup instead of cream of mushroom.
