Creamy Wild Rice-and-Mushroom Soup Liz Pearson   From Every Day with Rachael Ray December-January 2009 SERVES 6 Prep Time: 20 min (plus soaking) Cook Time: 35 min 1 ounce dried mushrooms, any variety 6 cups chicken broth 3 tablespoons extra-virgin olive oil 6 carrots, coarsely chopped 1 onion, coarsely chopped 2 tablespoons chopped fresh sage Salt and pepper One 6-ounce box long-grain and wild rice mix 3/4 pound white mushrooms, sliced 1 skinless, boneless chicken breast (about 4 ounces) 1/2 cup heavy cream 1. Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds. 2. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute; season with salt and pepper. 2. Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

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