Chicken, Mushroom, and Wild Rice Soup

I just made this soup, and as I think about it, the following comes to mind: Perfect for a cold day where you just want to sit on the couch under a blanket with a warm mug of soup in your hand, watching the leaves fall outside (and preferably near a roaring fire). That is how I feel about this soup that I made yesterday. I don't normally make creamy soups, but this one is worth the decadence and extra calories. Oh, I will be making this one again for sure. Perfect with a thick piece of artisan bread or  served in a bread bowl. This soup is rich, filling, full of flavor, and oh so comforting. Quite possibly one of the very best soups I've ever made. One more bonus-this is so easy to make, especially if you use leftover rotisserie chicken.

Note: If you don't like wild rice, this is also perfect as a cream of chicken and mushroom soup. That is how mine started out, but I loved the addition of wild rice and it also gives a more filling soup that goes further. Or, if you dislike mushrooms, this would also make for a delicious chicken and wild rice soup.

Chicken, mushroom, and wild rice soup

adapted from a recipe from Simple Suppers for Busy Moms

I N G R E D I E N T S :

1 box of Uncle Ben's Wild Rice, prepared.

3 Tbsp. butter, melted

2 8 oz. packages of sliced mushrooms

1 medium onion, finely chopped

1/2 cup flour

1/4 cup dry white wine

2 cups chicken broth, or 2 cups water with 2 chicken bouillon cubes (what I used)

3 cups half & half, (I used 1 cup whole milk and 2 cups cream, because that is what I had on hand)

1-2 cups cooked, shredded or diced chicken (this is the perfect place for leftover rotisserie chicken meat...that's what I used)

1/4 tsp. Worcestershire sauce

1 1/2 tsp. salt

1/4 tsp. freshly ground pepper

D I R E C T I O N S :

In a medium sauce pan, prepare wild rice and set aside, keeping warm.

Meanwhile, saute mushrooms and onion in butter in a large Dutch Oven over medium heat for 10 minutes or until tender. Add flour, stirring until smooth. Add white wine, then broth, cream/milk, chicken, prepared rice, Worcestershire, salt, and pepper. Bring to a boil and reduce heat to medium. Cook 20 minutes, or until thickened, on med-low heat, stirring as needed.