How to make it

  • Rinse rice thoroughly in fine strainer under cold running water; drain.
  • Combine 2 1/2 cups chicken broth and rice in 2-quart saucepan.
  • Bring to a boil over medium-high heat. Reduce heat to low; simmer, uncovered, 1 hour or until rice is tender.
  • Drain; set aside.
  • Cut mushrooms into slices. Set aside.
  • Melt butter in 3-quart saucepan over medium heat.
  • Add carrot; cook and stir 3 minutes.
  • Add onion, celery and mushrooms; cook and stir 3 to 4 minutes until vegetables are tender.
  • Remove from heat. Whisk in flour, salt and pepper until smooth.
  • Gradually stir in remaining 2 1/2 cups chicken broth.
  • Bring to a boil over medium heat; cook and stir 1 minute or until thickened.
  • Stir in chicken and sherry. Reduce heat to low; simmer, uncovered, 3 minutes or until heated through.
  • Spoon 1/4 cup cooked rice into each serving bowl. Ladle soup over rice.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    kidaria ate it and said...
    Chi Chi,
    This sounds really good and incorporates two of my favourite items. A must try! Thanks!//'.'\\
    Was this review helpful? Yes Flag

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