Ready for another family favorite? This one is a keeper! As far as soups go, this is our absolute top choice...we love it! And guess what? It's surprisingly easy to prepare. (Yay!) This was given to me by my friend, Cindy several years ago. We were speaking about it recently and she mentioned it was said to be a recipe from The White House (yes, that White House)...no wonder it's sooo good! ; )
You will need:
1 medium onion, chopped
10 oz mushrooms (sliced)
1 clove of garlic (minced)
6 Tablespoons Butter (For the last batch, we used I Can't Believe It's Not Butter instead)
6 oz wild rice (cooked)
1/2 cup flour
6 cans chicken broth (we use 4 cans and add more if necessary)
2 cups Half & Half (we use fat free)
1/2 pound Velveeta cheese (we use 2%) (cubed)
1 pound chicken (cooked and cut into bite sized pieces)
1/2 cup white cooking wine
(Substituting I Can't Believe It's Not Butter, Fat Free Half & Half and 2 % Velveeta barely altered the taste, but did make the broth thinner than the original version.)
Prepare rice according to package instructions. In a separate skillet, saute onions, mushrooms and garlic in butter or I Can't Believe It's Not Butter until onions are tender and semi-clear.
Add flour and toss quickly until most everything is coated.
Immediately pour in one can of the chicken broth, stir in to combine. Cook for 15 minutes, stirring occassionally.