Chicken and Wild Rice Soup

Cook the Uncle Ben’s rice in two cups of chicken broth per package directions (omit the butter and the seasoning packet that the package instructions list).

Meanwhile, melt butter over medium heat in a Dutch Oven or large soup pot. Add mushrooms, onion, celery, carrot, garlic, salt and pepper. Cook vegetables for about 10 to 12 minutes until mushrooms have released their liquid and vegetables are soft.

Add the ½ cup of flour and stir for about 2 minutes. Slowly add the remaining 5 cups of chicken broth a little at a time. Add the turmeric, cumin, thyme, tarragon and Frank’s Hot Sauce. Bring the mixture to a boil and then reduce heat and simmer about 15 minutes. Stirring frequently.

Stir in the cooked Uncle Ben’s rice, the cooked chicken, half-and-half, fresh parsley, white wine and lemon juice. Cook over low heat, stirring often, for about 5 minutes until thoroughly heated. Don’t boil. Add additional salt and pepper to taste.

Enjoy!