Mushroom and Wild Rice Soup w/ Chicken

Soup was made for winter, and winter for soup!  I can't think of anything more comfy when coming in from the cold biting winds than to sit down to a steamy, creamy bowl of soup.  Not to mention adding a chunk of crusty bread to sop up any remains!  Today, I made this Mushroom and Wild Rice Soup w/ Chicken.  And between you and me (because the boys are all in another room consumed with who gets to be Mario and Luigi at the moment), I just couldn't wait to indulge.  So here I sit, quietly hovered over my bowl of yumminess so as not to have my moment of elation disturbed, and it occurs to me that such pure please should not be kept to one's self.  Therefore, in the spirit of sharing, I shall rejoin the world of recipe blogging and pass on this gem of a meal to you.

Mushroom and Wild Rice Soup w/ Chicken
serves 6-8

• 2 (6 oz) Uncle Ben's long grain and wild rice (original, not fast cook)
• 10 cups chicken broth
• 3 Tbsp. salted butter
• 1-2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup half-and-half
• 2 cups cooked shredded chicken

Start by mixing rice, 4 cups broth, and 1 seasoning packet from rice in a large sauce pan.  Bring to a boil over high heat, and then reduce heat to low, cover and simmer for approx. 20 minutes or until rice is tender and liquid has been absorbed.

Once you've gotten that started, melt the salted butter in a large skillet over medium heat.  Add the mushrooms, onion, and celery, and cook for 10-12 minutes until tender.

While the vegetables are caramelizing, melt the unsalted butter in a medium dutch oven or pot over medium heat.  Whisk in the flour, stirring constantly for 1 minute until thick and bubbly.  Gradually add the rest of the broth, and cook for 8-10 minutes, stirring often until slightly thickened.

Once everything is done, start putting it all together - add the half-and-half to the thickened broth, stir in the mushroom mixture, the chicken, and the rice.  Cook for 5-10 minutes over medium heat until well combined and heated thoroughly (boiling not necessary).  Garnish with fresh parsley, pepper, and a spritz of lemon.  Don't forget the crusty bread!