Chicken, Mushroom, and Wild Rice Soup

Ingredients

• 0.3 cup butter 
• 3 tablespoons butter 
• 1 cup celery chopped
• 2 cups chicken shredded cooked
• 10 cup chicken broth divided
• 2 tablespoons wine dry white
• 0.5 cup flour all-purpose
• 1 cup mushrooms fresh sliced
• 0.5 cup half and half 
• 1 cup onion chopped
• 1 leaves pepper fresh
• 12 oz rice long-grain wild

Equipment

• frying pan
• sauce pan
• whisk
• dutch oven

Directions

1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)
2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
3. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened.
4. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.)
5. Garnish, if desired.