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Chicken and Wild Rice Soup
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2 quarts | chicken broth |
1/2 lb | fresh mushrooms, chopped |
1 cup | finely chopped celery,, (about 2 stalks) |
1 cup | shredded carrots,, (about 1 med) |
1/2 cup | finely chopped onion,, (about half of a small) |
1 tsp | chicken bouillon granules |
1 tsp | dried parsley flakes |
1/4 tsp | garlic powder |
1/4 tsp | dried thyme |
1/4 cup | butter, cubed |
1/4 cup | all-purpose flour |
1 can (10-3/4 oz) | condensed cream of mushroom soup, undiluted |
1/2 cup | dry white wine or additional chicken broth |
3 cups | cooked wild rice |
2 cups | cubed cooked chicken |
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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