Ingredients
1
carton (32 oz) Progresso™ chicken broth
1
cup uncooked wild rice
3/4
teaspoon salt
2
tablespoons butter
2
cups finely diced onion
1
medium carrot, peeled and finely diced (1/2 cup)
1
stalk celery, finely diced (1/3 cup)
1/2
lb fresh mushrooms, finely diced
2
tablespoons chopped fresh thyme
1/4
cup all-purpose flour
2
cups water
2
cups chopped deli rotisserie chicken
1
cup heavy whipping cream
Preparation
In 4-quart saucepan, heat broth, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.
Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.
