Cool October weather means it’s time for comfort food like this delicious, hearty, soup. Serve with warm, buttered bread orrolls for the perfect fall meal.
WHAT YOU'LL NEED:
5 tbsp. butter, divided
1 cup onion, diced
4 cloves of garlic, minced
1 cup carrots, diced
1 cup celery, diced
8 oz. mushrooms, sliced
2-3 cups chicken, cooked and shredded*
2 tbsp. Cajun or Old Bay seasoning
2-3 cups wild rice, cooked*
5 cups chicken stock
Salt and pepper to taste
1/4 cup flour
1/4 cup whole milk
*Use higher amounts for thicker soup
HOW YOU'LL MAKE IT:
Heat 2 tbsp. butter in a large Dutch oven over medium heat. Add onion and saute until translucent. Stir in garlic, carrots, celery, mushrooms and chicken. Sprinkle with seasoning. Saute for 2-3 minutes. Add chicken stock and rice. Stir to combine.
When soup comes to a simmer, reduce heat to medium-low. Cover and simmer until carrots are tender, about 20-25 minutes, stirring occasionally.
While soup is simmering, prepare the roux in a medium sauce pan. Melt remaining 3 tbsp. butter over medium-low heat. Whisk in flour until combined. Cook for 1 minute.
Gradually add in the milk and whisk until combined. Stir until the roux thickens. Remove from heat.
Add the roux to the soup when the carrots are fork tender. Stir gently until combined. Cook for a few more minutes.
Serve with warm, buttered bread or rolls.
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