Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is thick and creamy and flavored with mushrooms, onion, and celery, plus a splash of sherry. Rich, nutty, and earthy taste.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 celery stalk, chopped
- 1 (8-ounce) package cremini mushrooms, sliced
- 1 large clove garlic, minced
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 4 cups chicken broth
- 2 cups diced cooked chicken
- 1 1/2 cups cooked wild rice
- 1/2 cup heavy cream
- 2 tablespoons dry sherry
In a Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and mushrooms. Cook for 5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
Add garlic powder, salt, both peppers, and thyme.
Gradually add chicken broth, whisking constantly to prevent lumps.
Bring to a simmer. Add chicken and wild rice and cook for 10 minutes.
Add cream and sherry and cook 5 more minutes.