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Wild Rice and Mushroom Soup
Prep Time: 45 minutes
Serves: 12


Ingredients Directions

Season chicken breasts with kosher salt and ground pepper; set aside.

Prepare rice according to package directions, using the amounts of water and butter on the list, adding more water if necessary so that it doesn't dry out. Also add the salt and pepper, garlic powder and dehydrated onions.

Stir often so that it doesn't stick to the pot. Rice should not cook completely because it will finish absorbing liquid during the standing period. At this point, set to hi temp and add the chicken breasts; cook, stirring, until they start to change color.

Add the soups, mushrooms with their liquid, and 2 cups of the milk stirring frequently to smooth out the mixture. When it starts to boil, add the celery and the onion. When it starts to boil again, lower the temp to medium and add the rest of the milk.

Adjust the seasonings with salt and pepper, garlic powder and add additional milk if it's too thick until you feel it's right for you but recheck seasonings after you do.. Let it come to a rolling boil stirring often so it doesn't stick to the pot, then turn it off, cover, remove from burner, and let stand for 10 - 15 minutes.

Serve with just a touch of butter.


NOTES : You can serve this as a main course with bread sticks or rolls, or as a first course with oyster crackers.

Reheat in the microwave or on a double boiler.