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This soup is so rich and flavorful. It is not much to look at, but make no mistakes...the taste is incredible. I am not using cream as traditionally called for. Instead I'm using pureed beans and I swear you can not tell the difference between the two. I'm tossing it all in the crock pot so no muss or fuss. I just toss it all in at 7:30 am just before we get dressed for church and return home to a lovely lunch. The soup was nicely thickened without added thickener. I think the low and slow cooking of the rice must have something to do with this. If you are doing this on the stove top, I would suggest adding some flour.
1/2 (one stick) cup Butter or Margarine
(I have used Fleischmann Salt free or Earth Balance sticks for the margarine)
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
(or one 16 ounce bag of frozen Onion, Celery & Carrots diced)
1/2 pound fresh sliced mushrooms
(I sometimes use an 8 ounce can of sliced mushrooms)
6 cups chicken broth (48 ounces)
2 cups cooked wild rice
1 pound boneless skinless chicken, cooked and cubed
(I usually use two leftover chicken leg quarters)
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 tablespoons dry sherry
16 ounces (one can) of Navy Beans or White Beans, pureed
1 cup broth (any, I used beef to add more flavor)
- Add everything except beans to the crock pot and set on high for 6 hours.
- Add beans to food processor along with the included juices its packed in.
- Add some broth if necessary to puree until completely smooth.
- Add pureed beans with remaining broth to hot soup mixture.
- Serve and enjoy!
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