Tarragon Mushroom Wild Rice Soup

Rachel Ray would call this a "stewp" because it is thicker than a soup but not as substantial as stew.

I prefer my soup to have lots of body but if you like your soup a little thinner, start with 6 cups of chicken stock and add water as needed. You can also add sherry to it, if you want a little extra flavor.

 

You will need:

4 tbsp butter

3 tbsp olive oil
2 garlic cloves, minced
1 small yellow onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
3-4 TBSP flour
4-6 cups chicken broth

1 cup wild rice, cooked 
4 cups chicken breast, cooked
1 cup low fat milk (add more as needed)
1 cup tarragon, chopped 
Salt and pepper for seasoning
12 oz. fresh mushrooms (sautéed in extra butter)
 

Heat olive oil in soup pot. Sauté the carrots, garlic, onion, and celery until softened.  Add
chicken broth and wild rice. Simmer 30 to 40 minutes. 

While rice cooks, make a white sauce by melting butter in pan; whisk flour; slowly add
milk. Stir until thick (8 to 10 minutes). 

Add white sauce, cooked chicken, and sautéed mushrooms to soup pot with rice. Add
tarragon, salt and pepper and cook until just heated through. 

Happy eating!