Chickên, Wild Ricê & Mushroom Soup

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This is a hêarty soup! It’s pêrfêct for thosê cold days whêrê you just don’t want to go outsidê. Stay indoors and makê a big pot of hot, dêlicious soup.

Ingrêdiênts

• 1 tbsp olivê oil
• 3 mêdium sizêd mushrooms, slicêd
• 2 tbsp buttêr
• 1 onion, pêêlêd and finêly choppêd
• 1 stick of cêlêry, slicêd
• 2 tbsp all-purposê flour
• 1/3 cup milk
• 1 cup basmati and wild ricê blênd (or long grain and wild ricê blênd)
• ½ cup whitê winê
• 4 cups hot chickên or vêgêtablê stock (watêr plus a couplê of stock cubês is finê)
• 1 tsp driêd thymê
• ¼ tsp salt
• ¼ tsp black pêppêr
• Juicê of half a lêmon
• 1/3 cup hêavy crêam
• ½ packêd cup shrêddêd gruyêrê chêêsê
• 2 cups lêftovêr cookêd, shrêddêd chickên
• 2 tbsp frêsh parslêy, choppêd
• Gêt Ingrêdiênts Powêrêd by Chicory

Instructions

1. Hêat thê oil in a largê saucêpan, and fry thê mushrooms on a mêdium hêat until brownêd. Rêmovê from thê pan.
2. Mêlt thê buttêr in thê samê pan, and fry thê onions and cêlêry for 4-5 minutês until softênêd. Add thê flour to thê pan, and stir togêthêr using a whisk, until thê flour is incorporatêd with thê vêgêtablês and buttêr. Turn thê hêat up to high, and pour in thê milk in a slow strêam, whilst stirring with thê whisk, until thê milk is complêtêly mixêd in.

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