Chicken & Wild Rice Soup

A few weeks ago, I had a fantastic trip to Branson, Missouri with my sister Jan.  I drove to her house in southeast Missouri and then together we drove over to Branson.  While there, we spent a day at Silver Dollar City, shopped, attended a Taste of Home Cooking School, attended a Midwest Living Cooking School, and pretty much ate our way through Branson!  As I said at the beginning, we had a fantastic time!June stuff 074

Here is the Sugar Leaf Bakery & Cafe which was one of our favorite lunch spots!  Isn’t this the cutest place?  The atmosphere was great, but the food was even better!   Not only did I eat there, but I took pictures of everything that we ate so that I could try to re-create those recipes at home.

For lunch that day, my sister & I both had the Ultimate BLT sandwich which was the best I have EVER had and a cup of this divine Chicken & Wild Rice Soup.  For dessert,  I had the Strawberry Tart which had THE flakiest pastry you’ve ever put in your mouth.  My sister had the Almond Joy Cake which was superb!  Mouthwatering pictures to follow:

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June stuff 078 June stuff 081So, here is my first attempt to create one of those recipes.  This is my version of the Chicken & Wild Rice Soup.  The only way for me to know if mine is really the same would be to go back and try theirs again.  Hmmm…what do you think, sister?  Ready for another road trip???

Well until we go again, here is my Chicken & Wild Rice Soup.  Pretty close to theirs, I think.

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Ingredients:

  • 1/2 cup butter (divided)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, finely chopped
  • 8 oz mushrooms, finely chopped
  • 2 cups cooked chicken breasts, chopped
  • 2 1/2 cups cooked wild rice
  • 1 tablespoon parsley
  • 4-6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup flour
  • 2 cups half & half

Directions:

In large pan, melt 1/4 cup of butter and then add carrots, celery, and onion.  Cook until tender.

Add mushrooms, parsley, chicken broth, salt, & pepper.

In separate pan, melt 1/4 cup butter, then whisk in flour until smooth.

Whisk butter/flour into the broth mixture.

Bring to a boil;  Cook and stir for 2-3 minutes or until thickened.

Whisk half and half into the broth mixture.

Add rice and chicken.

Heat through.

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