Creamy Wild Rice-And-Mushroom Soup

• 1 ounce dried mushroom, any variety
• 6 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 6 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 2 tablespoons fresh sage, chopped
• salt and pepper
• 1 (6 ounce) box long grain and wild rice blend
• 3/4 lb white mushroom, sliced
• 1 boneless skinless chicken breast (4 ounces)
• 1/2 cup heavy cream

1. Using a food processor, soak the dried mushrooms in 1 cup of 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 minutes; season with salt and pepper.
3. Stir in the remaining 5 cups of 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.

mushroom, chicken broth, extra virgin olive oil, carrots, onion, fresh sage, salt, long grain, white mushroom, chicken, heavy cream

Taken from www.food.com/recipe/creamy-wild-rice-and-mushroom-soup-357735 (may not work)