Creamy Wild Rice And Mushroom Soup

Description

A recipe from rachael ray. A recipe that is hearty, not heavy.

Ingredients

• Dried Mushroom
• Chicken Broth
• Extra Virgin Olive Oil
• Carrots
• Onion
• Fresh Sage
• Salt And Pepper
• Long Grain And Wild Rice Blend
• White Mushroom
• Boneless Skinless Chicken Breast
• Heavy Cream

Instructions

1. Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes
2. Process until coarsely chopped, about 20 seconds
3. In a large pot, heat the olive oil over medium-high heat
4. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes
5. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes
6. Season with salt and pepper
7. Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil
8. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes
9. Transfer the chicken to a plate and shred
10. Return to the pot
11. Stir in the heavy cream
12. Season with salt and pepper and simmer for about 5 minutes