Cream of Mushroom, Chicken and Wild Rice Soup

This is kind of a hodge-podge of different recipes; it’s very comforting, hearty and delicious. I like to make it the day before serving because it will thicken overnight, therefore requiring less flour.  If you want to serve it the same day, I would suggest using 6 cups of chicken broth to make it thicker and you can always thin it out the next day.

8 cups chicken broth
2 cups whole milk
1/2 cup white wine
4 T butter
1/4 cup flour
2 T olive oil
2 carrots, sliced
1 lb white button mushrooms, sliced
1 small onion, diced
leftover chicken meat from a roasted or rotisserie chicken
1 cup wild rice (I used Lundberg Wild Blend), cooked according to package directions
2 -3 T vegeta seasoning (or Maggi chicken bouillon)
white pepper, to taste
2 T sherry

Heat the olive oil in a large pot; add the onions and saute until softened for about 5 minutes.  Add the mushrooms and cook on high heat until all the liquid has evaporated; add the carrots and stir to combine. Add the white wine and let it steam up and come to a boil; add the broth, vegeta, white pepper, cooked wild rice and chicken; taste and adjust the seasonings– I always add a little kosher salt at this point.

In a small saucepan, melt the butter over medium-high heat until it’s bubbling. Add the flour and whisk for about 2 minutes or so; slowly whisk in the milk and cook over low heat until thickened. Add the milk mixture to the soup and finally the sherry. Adjust seasonings if necessary.

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