Ingredients
- 1
- carton (32 oz) Progresso™ chicken stock
- 1
- cup uncooked wild rice
- 3/4
- teaspoon salt
- 2
- tablespoons butter
- 2
- cups finely diced onion
- 1
- medium carrot, peeled and finely diced (1/2 cup)
- 1
- stalk celery, finely diced (1/3 cup)
- 1/2
- lb fresh mushrooms, finely diced
- 2
- tablespoons chopped fresh thyme
- 1/4
- cup all-purpose flour
- 2
- cups water
- 2
- cups chopped deli rotisserie chicken
- 1
- cup heavy whipping cream
Directions
Directions
- In 4-quart saucepan, heat stock, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.
- Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.
Source: Betty Crocker
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Rhonda in MO
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Posted by: Rhonda <rhondagray5666@att.net>
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Another Great Group of *~ Beth ~*
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