Yield: 20 servings.
¼ cup butter
2 cups mushrooms, fresh sliced
2 cups celery, fresh chopped
1 cup carrots, fresh chopped
1 cup shallots, fresh minced
½ cup flour
3 qt. chicken broth
2 cups white and wild rice blend, raw
2 lb. chicken breast, cooked, 1" 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® 6-oz Butter Flavor Cooking Spray
20 oz. cheddar cheese, shredded
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 oz. cheese. Toast until cheese is melted.
To assemble single serving: Ladle 8 oz. soup into bread boule. Serve with 1 cheese crouton.
