Monday, December 1, 2014


2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
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 a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

Note: This recipe is from a 2001 TOH.

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