changes: added minced garlic; added extra seasonings: seasoning salt, white pepper, paprika extra chicken bouillon; sauteed veggies before adding in broth mixture; reduced time for broth simmering from 30 to 20 minutes.
result: was exactly what I was looking for, and a little creamy without having to add a lot of cream. would make again.
ingredients (makes 14 servings):
- 2 quarts chicken broth
- 2 tbsp olive oil
- 1/2 lb mushrooms, chopped (i used white mushrooms)
- 1 cup finely chopped celery
- 4 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1 tsp chicken bouillon granules (+ a few dashes more as needed, to taste)
- 1 tsp dried parsley flakes
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp seasoning salt
- 1/4 cup butter, diced
- 1/4 cup flour
- 1 can (10 & 3/4 oz) condensed cream of mushroom soup
- 1/2 cup dry white wine
- 3 cups cooked wild rice
- 2 cups cubed cooked chicken
- salt & pepper to taste
to make: heat olive oil in large sauce pan over medium heat. add mushrooms, celery, carrots, onion, and garlic, and saute for 2-3 minutes, until fragrant.
add chicken broth, chicken bouillon, and all seasonings to sauce pan, and bring to a boil. reduce heat, and simmer for 20 minutes.
in dutch oven, melt butter, and stir in flour until smooth. gradually whisk in broth mixture. bring to a boil, cook and stir for 2 minutes until thickened. whisk in soup and wine. add rice and chicken and heat through. taste test and add additional salt/pepper if needed.
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