The Menu:
Chicken and Wild Rice Soup with Mushrooms
The Original Recipe:
This was on Menu4Moms and it uses up the leftovers from the Roasted Sticky Chicken. DELICIOUS!! I love creamy soups. This really hit the spot on a cold night. It was so easy to make, too. I did change it, so my recipe follows.
Chicken and Wild Rice Soup with Mushrooms
■2 cups shredded chicken (from freezer)
■2 cans chicken broth or 4 cups homemade broth*
■1 onion, chopped & sauteed (from freezer)
■1/2 cup wild rice blend
■8 oz. sliced mushrooms
■2 Tbsp. butter
■2 cans cream of mushroom soup
■1 cup milk
■1/4 cup cooking sherry (optional)
■Adobo seasoning
■4 tbsp. flour
Combine first 4 ingredients in slow cooker on high. Saute mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours. One hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry
The Way I Made It My Own:
Oddly enough I wanted to do it on the stovetop. I made my own "cream of" soup and it was so creamy and good. Lot's of flavor!
Chicken and Wild Rice Soup with Baby Bella Mushrooms
■2 cups shredded chicken
■6 cups home made broth (from leftover sticky chicken)
■1 onion, chopped
■1 cup wild rice blend
■8 oz. sliced baby bella mushrooms
■2 Tbsp. butter
■1 cup flour
■3 cups milk
■1/4 cup cooking sherry (optional)
■Adobo seasoning (I used about 1 1/2 tsp.)
Combine flour and 1 cup milk, stirring until no lumps appear, set aside. Saute onion and mushrooms in butter until onions are translucent. Add chicken, broth and rice. Cover and cook for the directed time on rice. I used instant wild rice so mine cooked 5 minutes. Once rice is done, add flour mixture and the additional 2 cups of milk along with sherry, stirring until well blended. Season to taste with Adobo. Cook on medium until it bubbles and thickens then turn off and serve. YUM!!
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