Chicken Bacon Wild Rice & Mushroom Soup
3 cans Chicken Broth2 cups water1 cup uncooked wild rice, rinsed (or a blend of long grain & wild)½ cup finely chopped green onions¼ tsp poultry seasoning6-8 chicken tenderloins8 slices thick-cut bacon2 stalks celery, diced fine½ cup sliced baby carrots½ medium sweet onion, diced fine1 package button mushrooms, sliced¼ cup butter¾ cup all purpose flour½ tsp salt¼ tsp poultry seasoning1/8 tsp pepper2 cups half and half1 TBSP chopped pimiento2-3 TBSP dry sherry (optional)
Instructions:
In a large saucepan, combine chicken broth and water. Add wild rice, chopped green onions, and chicken tenderloins. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove chicken. Return to simmer for an additional 30 minutes or until rice is tender. Once the rice is cooked, there will be some additional broth – do not drain.
Meanwhile, in a large soup pot, cook off bacon, reserving ¼ cup bacon grease. Add butter to reserved bacon grease and sautee vegetables and mushrooms until tender.
Stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in half & half with vegetables, stirring constantly. Add rice & broth mixture to soup pot. Add remaining ingredients (chicken, bacon, pimiento, and sherry). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors will marry and thicken. Serve with crusty bread.
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