Recipe By: Art Rapkin, dinnercoop.cs.cmu.edu
Preparation Time: 1:00 # of Servings: 6
Ingredients:
1/2 cup wild rice
2 cups water
1/2 teaspoon salt
2 tablespoons butter
1 onion — chopped
1 celery stalk — chopped
1/2 cup dry white wine
3/4 pound white mushrooms — sliced
3 boneless chicken breasts
cut in bite size pieces
4 cups chicken broth
1/2 cup heavy cream
Directions:
Rinse rice. Drain. Drop in boiling water with the salt. Reduce heat to medium and cook for 40 minutes or until water is absorbed and rice is tender. Check the pot and add some water if you need to. Wild rice can sometimes be a bit hard to cook.
Meanwhile, saute onions, celery and chicken in butter for about 10 minutes or until they start to brown. Add wine, reduce until there is about 2 T of liquid left. Add mushrooms and saute, stirring, for about 15 minutes. Add stock. Reduce heat to low and allow to simmer uncovered for 20 minutes. Add rice and cream. Cook another 5 minutes. Add salt, pepper, and parsley if desired.
You can also add some dried mushrooms like oysters and procinis. Reconstitute in boiling water for 30 minutes and reserve the juice for adding to the stock later as the soup cooks.