chicken, mushroom, and wild rice soup
1 cup wild rice
5 cups broth
1 lb chicken
1 cup mushrooms
1/2 cup carrots, chopped
1/2 cup celery, chopped
2/3 cup half and half
1/2 cup white wine
seasoning, to taste (i used sea salt, ground pepper, and trader joe's 21 seasoning salute)
to speed things up, i cooked the rice in the rice cooker. i had dried wild mushrooms (porcini, oyster, shitake, morels, brazilians, and ivory portabellas) that i reconstituted in hot water. drain the mushrooms and saute in the butter. after cooking the mushrooms for about 5 min, transfer to a bowl. add a little olive oil to the pan and season and cook the chicken. put the chicken, mushrooms, cooked rice carrots and celery in a stock pot. add the broth, half and half, and wine. i used beef broth and french onion soup. feel free to substitute veggie or chicken broth and any milk 1% or higher. i stirred together and added a little more seasoning and then let it simmer for a few minutes. it was heavenly in the bread bowls...
here are some more delicious soups, stews, and stoups (as rachel ray likes to call them).