Whipping cream adds rich flavor to the broth in this chicken, vegetable, and rice soup. Serve it for dinner on chilly nights.

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Ingredients

Directions

  • In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

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  • Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings.

Nutrition Facts

364 calories; 24 g total fat; 109 mg cholesterol; 1016 mg sodium. 20 g carbohydrates; 20 g protein;

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