Creamy Wild Rice And Mushroom Soup

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A recipe from rachael ray. a recipe that is hearty, not heavy.

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Steps

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Using a food processor , soak the dried mushrooms in 1 cup of chicken broth for 10 minutes.

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Process until coarsely chopped , about 20 seconds.

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In a large pot , heat the olive oil over medium-high heat.

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Add the carrots , onion and sage and cook , stirring , until crisp-tender , about 5 minutes.

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Add the rehydrated mushroom mixture and cook , stirring , for 1 minutes.

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Season with salt and pepper.

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Stir in the remaining 5 cups of broth , the rice mix and the sliced mushrooms and bring to a boil.

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Add the chicken breast , lower the heat and simmer , stirring occasionally , until the rice is tender and the chicken breast is cooked through , about 25 minutes.

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Transfer the chicken to a plate and shred.

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Return to the pot.

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Stir in the heavy cream.

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Season with salt and pepper and simmer for about 5 minutes.

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Ingredients

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dried mushroom, chicken broth, extra virgin olive oil, carrots, onion, fresh sage, salt and pepper, long grain and wild rice blend, white mushroom, boneless skinless chicken breast, heavy cream