Chicken and Wild Rice Soup
Ingredients
2 tbsp unsalted butter
2 (8 oz) skinless, boneless chicken breasts
8 oz sliced fresh cremini mushrooms
½ cup thinly slicerd shallots (about 2 large shallots)
1 tbsp chopped fresh thymes
¼ cup dry sherry
2 tbsp all purpose flour
6 cups unsalted chicken stock, divided
1 cup uncooked Minnesota wild rice
1 cup chopped carrot
1 cup chopped peeled celery root
1 ¼ tsp kosher salt
1 cup green beans, cut into 1” pieces
¼ cup heavy cream
¾ tsp black pepper
1 tbsp extra virgin olive oil
2 oz parmesan cheese, grated, (~1/2 cup)
- Melt butter
- Add chicken turning occasionally until brown on both sides, cut into bite sized pieces
- Cook mushrooms, shallots, and thyme. Stir often until brown
- Add sherry, cook until reduced by about half
- Add flour, stock, rice carrot, celery and salt. Cover and increase heat to high. Bring to boil. Reduce heat to medium low and simmer to vegetables are jut tender.
- Add chicken and green beans. Simmer until beans are crisp tender (~5 minutes)
- After serving drizzle with oil and sprinkle with cheese.