Creamy Chicken,Mushroom and Wild Rice Soup 16oz. shitake and creminis sliced 1lb. chicken sliced thin 2 cloves fresh garlic minced 1 tsp. oregano 3 Tbsp. Olio & Aceto Arbequina Oil 3 Tbsp. flour 2 c. milk 3 c. chicken stock 11/2 - 2c. wild rice cooked Place a large soup pot over medium heat and spray the pan with cooking spray.Add the chicken,season with salt and pepper and sauté until its cooked on the outside( doesnt have to be cooked through).Remove from heat and set aside.Add more cooking spray and cook the garlic for about 30 seconds.Add in the mushrooms and oregano and sauté until mushrooms are cooked.Remove and set aside. Put the oil in the pan scraping up any brown bits from the bottom of the pan. Add the flour a little at a time creating a smooth roux.Slowly whisk in the milk and stock. Return the mushrooms,chicken and rice to the liquid and bring it all to a boil uncovered. Now reduce the heat to a low simmer and cook for 20 minutes more. Enjoy!
Posted on: Thu, 17 Jul 2014 20:00:01 +0000
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