You can never go wrong with using a rotisserie chicken in a recipe! It always makes for a great soup!
You will need the following:
3 tablespoons of olive oil
1 sweet onion, diced
3-4 garlic cloves, minced
1 bag of mini carrots, sliced into pieces no more than ½ inch thick
1 regular sized carton of Portobello mushrooms (I buy the pre sliced ones)
1 rotisserie chicken, deboned and cut up into small pieces
8 cups of chicken stock
1 tablespoon of dried rosemary
Salt and pepper
1 ½ cups of fast cook wild rice
1 pint of heavy cream
4 tablespoons butter
¼ cup of flour
Fresh parsley, chopped
In a soup pot or Dutch oven, over medium heat add olive oil. Add the onion, garlic and carrots. Once the onions are soft, add the mushrooms.
After the mushrooms release their juices, add the chicken, chicken stock, rosemary and salt and pepper. Bring to a low boil and cover. Cook for 15 minutes.
Add wild rice and cover. Return to a low boil, cover and lower the heat. Cook for another 10-15 minutes. If the rice is not done, cook until rice is done.
While the rice is cooking, add the butter to a saucepan over low to medium heat. Once the butter is melted, slowly stir in the flour. It should make a smooth thick paste that will bubble and lightly sizzle. Stir frequently and cook until the butter and flour are browned. Be careful not to burn it!
Once it takes on a medium brown color, slowly whisk the cream in. Add about 1 cup at a time and whisk really well. It should be smooth. Continue to whisk until it thickens.
Remove the soup from the heat and slowly add the cream mixture. Stir in fresh parsley and serve.