Serves 8
1 (6 oz.) box long-grain and wild rice mix, cooked according to pkg. directions
2 tablespoons olive oil
1 tablespoon butter
1 cup carrots, thinly sliced
1 cup celery, chopped
1 cup shallots, chopped
1 (8 oz.) package of mushrooms, sliced
¼ cup flour
½ teaspoon tarragon, dried
¼ teaspoon marjoram, dried
¼ teaspoon, thyme, dried
¼ cup dry white wine (such as chardonnay)
4 (15.75 ozs.) cans chicken broth
½ cup heavy cream
1 large rotisserie chicken, skinned, boned & shredded
Heat oil and butter in large soup pot over medium heat. Add carrots, celery, shallots and mushrooms and sauté for 6-8 minutes. Add the flour, tarragon, marjoram and thyme into the vegetable mixture and cook for 2 minutes, stirring frequently. Add the white wine and stir. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Add heavy cream, cooked wild rice and shredded chicken and continue simmering for 8-10 minutes longer. Serve immediately.
TIP: Chop a couple of tablespoons of the fresh tarragon left over from the champagne vinaigrette ingredients. Sprinkle a small amount as garnish on the soup as you serve it.
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