Creamy Chicken And Wild Rice Soup

This is an excellent winter soup. Jill Mcq told me about a webpage several years ago...This was one of my Favorite soups from it.

Creamy Chicken And Wild Rice Soup

Soups/Chowders, soup

1 tablespoon vegetable oil 2 cups sliced mushrooms 1 3/4 cups onions, chopped 2 cloves Elephant garlic, sliced thinly 1 whole boneless /skinless chicken breast; chopped 8 cups chicken stock 3 cups cooked wild rice mixed with white; rice 1/2 teaspoon tarragon 1/4 teaspoon thyme 1/8 teaspoon black pepper 2 tablespoons cornstarch -----Mixed In----- 2 tablespoons water; * 1 cup heavy cream -----OR----- 12 -ounce can of evaporated fat-free milk salt 1 large carrot bite sized 2 ribs celery bite sized 1 can corn nibblets drained

Cooked turkey works well in this

Heat the oil in a large saucepan and toss in the mushrooms, onions, and garlic. Saute over high heat for 3-5 minutes.

Then add chopped chicken and stir until chicken is no longer pink. Add the stock, cooked rice, other veggies and herbs. Bring to a boil over medium heat. Stir in the dissolved cornstarch slurry and keep stirring until thickened.

Stir in the cream, then turn down the heat*** and let the flavors blend on a simmer for about 5 minutes. When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild rice. Note wild rice takes longer to cook than white. In this case it is 2/3 cup of raw white and 1/3 cup of raw wild rice.

*** Careful that the cream does curdle in the higher heat.... better to turn down the heat count to 30 and then add the cream (if using an electric stove).

** Exported from Now You're Cooking! v5.73 **

-- -Alan