Creamy Chicken with Wild Rice Soup in Sourdough Bread Boule

INGREDIENTS

1/4 cup Butter

2 cups Mushrooms, fresh, sliced

2 cups Celery, fresh, chopped

1 cup Carrots, fresh, chopped

1 cup Shallots, fresh, minced

1/2 cup Flour

3 qt. Chicken broth

2 cups White and wild rice blend, raw

2 lb Chicken breast, cooked, 1-inch dice

6 cups PET® Evaporated Milk

To taste, salt

To taste, black pepper

Oversized Cheddar Croutons

20 Sourdough bread boule, tops removed, hollowed

As needed, Crisco® Butter Flavor Cooking Spray

20 oz. Cheddar cheese, shredded

DIRECTIONS

Heat butter; add mushrooms, celery, carrots and shallots; saute 5 minutes or until tender.
Sprinkle flour over vegetables; saute 5 minutes, stirring frequently. Add chicken broth and rice; bring to boil, reduce heat, and simmer 30 to 40 minutes or until rice is tender.
Add chicken, and PET® Evaporated Milk; simmer until heated through. Season to taste with salt and pepper.
Preheat broiler or salamander.
Wrap bread boules in foil and heat. Spray reserved bread tops with Crisco® Butter Flavor Cooking Spray and top each with 1 ounce cheese. Toast until cheese is melted.
To assemble single serving: Ladle 8 ounces soup into bread boule. Serve with 1 cheese crouton.

Nutrition Facts

Serving Size : 8 oz. soup and boule

Servings Per Recipes : 20

Amount Per Serving
Calories 840 Calories From Fat 180

Vitamin A	25%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4