Wild and brown rice make this soup much more flavorful than plain old white rice, with a nutritional boost as a nice bonus.
- 1/3 cup uncooked wild rice
- 1/3 cup uncooked brown rice
- 2 Tablespoons butter
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 2-3 celery ribs, chopped
- 1 cup mushrooms, cleaned and chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 6 cups chicken stock
- 1 cup good white wine (chardonnay or pinot grigio – I often use a blend of the two)
- Cooked chicken meat, shredded or chopped. If you are making chicken specifically for this dish, you will probably want to use about 2 chicken breasts. We usually plan this on a week when we we are eating roasted chicken, so we just use the leftovers. I think a little chicken goes a very long way in this soup.
- 1/2 tsp. curry powder
- 1 tsp. ground mustard
- Prepare both of the rices according to package directions. No need to add butter or oil if they are listed as optional ingredients. A pinch of salt for each is a good idea.
- Heat 2 Tablespoons butter in a large stockpot over medium heat. Add onions, carrots, celery and a pinch or two of salt. Cook until onions turn translucent.
- Add mushrooms and garlic. Cook a few minutes, stirring often.
- Stir in flour, adding it gradually until all of the juices and extra fat are absorbed. You might not need all of the flour to accomplish this. It will look lumpy and a little gross – that’s okay.
- Stir occasionally, and continue to cook until the flour gets toasted. You have to do this by smell – it will stop smelling like raw flour and start smelling like, well, toast. Or crackers.
- Add chicken stock and stir well, then bring the mixture to a boil.
- Add wine, then reduce heat and add chicken, rice, curry powder, mustard powder, 1/2 tsp. salt, 1 tsp. ground pepper.
- Cover and simmer over low heat for an hour or so.
- Taste, adjust seasoning, and enjoy!