Chicken and Mushroom Soup with Wild Rice

Chicken and Mushroom Soup with Wild Rice

• 2 tablespoons of butter

• 2 tablespoons of olive oil

• 1 large shallot finally diced

• 3 cloves of garlic finely diced

• 3 stocks of celery chopped

• 3 carrots chopped

• 2 cups of white button mushrooms

• 1 teaspoon fresh thyme

• 2 teaspoons kosher salt

• 1 teaspoon fresh ground pepper

• 3 tablespoons sherry

• 4 boneless skinless chicken thighs

• 1 teaspoon salt for seasoning chicken

• 1/2 teaspoon pepper for seasoning chicken

• 1/2 cup wild rice

• 1 cup whole milk

• 1 tablespoon butter

• 1 tablespoon flour

• 1 cup chopped kale

1. Sauté the shallots in 2 tablespoons of olive oil and 2 tablespoons of butter on medium heat for 5 minutes.

2. Next add in 1 teaspoon of salt to season the shallots.

3. Add in the 3 cloves of finely diced garlic to the shallots and cook for 1 minute.

4. Then add in the celery the carrots and the mushrooms and season it again with 1 teaspoon of salt and 1 teaspoon of pepper. Cook the mixture for about 7 minutes on medium heat.

5. Lastly add in the fresh thyme and cook for three more minutes.

6. Add the mushroom and shallot mixture to a crockpot.

7. Next pour in 4 cups of chicken stock and 3 tablespoons of sherry.

8. Then add in the boneless skinless chicken thighs which should be seasoned with 1 teaspoon of salt and half a teaspoon of pepper.

9. In the same pan that you cooked the mushrooms mixture, add 1 tablespoon of butter and 1 tablespoon of flour cook on medium high heat until it starts to turn to a golden color.

10. Now add in one cup of whole milk stirring constantly. Cook the roux down for about five minutes or until the room becomes thicker and consistency.

11. Add this roux directly to the crockpot.

12. Lastly add in the half cup of wild rice give it a stir and then cover and cook for four hours on high heat.

13. Just before serving add and one cup of chopped kale to the crockpot and allow it to cook down for about five minutes.