Ingredients
- 1 cup wild rice
- 2 cups low-sodium chicken broth (should be homemade)
- FOR THE SOUP
- Olive oil
- 1 large yellow onion (diced)
- 3 celery ribs (thinly sliced)
- 2 medium carrots (cut into small dice)
- 4 garlic cloves, minced
- 1 pound fresh mushrooms (a mix of cremini, chanterelle, hen of the woods, black trumpet and shiitake, or your choice of mushrooms)
- 2 bay leaf
- 4 tablespoons all-purpose flour
- 1 cup dry white wine
- 5 cups low-sodium chicken broth (should be homemade)
- 2 teaspoons chopped fresh rosemary
- 1 ounce dried porcini mushrooms
- 3 boneless skinless chicken breasts (cut into medium dice)
- Kosher salt and freshly cracked pepper
How to Make
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Step 1: Cook the wild rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.
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Step 2: Heat a large saucepan, lightly covered with olive oil, over medium heat, sauté the onion, celery, carrots and mixed mushrooms until lightly browned and caramelized. Add garlic, saute for 2 minutes.
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Step 3: Add 4 tablespoons of olive oil. Sprinkle the flour over the vegetables and oil and stir to combine. Cook the roux for 3-5 minutes until the flour has lightly browned. Add the wine and continue cooking until most of the wine evaporates.
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Step 4: Add in the chicken stock, rosemary, dried porcini, diced chicken and cooked wild rice. Simmer the soup for 20 minutes until the vegetables are tender and the chicken has cooked through. Adjust seasoning with salt and pepper.
We hope you enjoy this recipe!
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