Chicken and Mushroom Soup

• 6 cups low sodium chicken broth
• 1 cup uncooked long grain rice
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 carrots, finely chopped
• 6 garlic cloves, minced
• 38 cup all-purpose flour (1/4 cup plus 2 tbsp)
• 2 cups milk
• 1 12 lbs mushrooms, sliced
• 1 teaspoon dried oregano or 1 teaspoon poultry seasoning
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 2 lbs cubed cooked chicken

1. In a large saucepan, heat broth to boiling.
2. Add rice, cover and cook 15 minutes, until rice is almost, but not quite done.
3. Meanwhile, in another saucepan, heat olive oil over medium heat until shimmering.
4. Add onion and carrot and saute until onion is translucent and soft but not brown, 3-5 minutes.
5. Add garlic and saute until fragrant, about 1 minute.
6. Add flour and stir well.
7. Cook until thick and pasty flavor is gone, about 3 minutes.
8. Add milk, whisking constantly to eliminate lumps.
9. Add mushrooms, oregano, salt and pepper.
10. Add broth and rice to thickened milk, along with chicken.
11. Stir thoroughly and simmer until chicken is hot and rice is fully cooked, about 5 minutes.

chicken broth, long grain rice, olive oil, onions, carrots, garlic, flour, milk, mushrooms, oregano, kosher salt, ground black pepper, chicken

Taken from www.food.com/recipe/chicken-and-mushroom-soup-412043 (may not work)