Popular and tasty, chicken and wild rice soup is a great meal idea for anytime of year but is especially great during the fall and winter months.

Ingredients

• 2 quarts chicken broth
• 1/2 pound fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 1 tsp Spice Islands Chicken Stock Base
• 1 tsp Spice Islands Parsley Flakes
• 1/4 tsp Spice Islands Garlic Powder
• 1/4 tsp Spice Islands Thyme
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/2 cup dry white wine or additional chicken broth
• 3 cups cooked wild rice or Producers Garden Harvest Rice
• 2 cups cooked chicken, cubed

Directions

• 1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• 2. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).