Panera Bread cream of chicken and wild rice soup - does anyone have this recipe?

Try this one. A lot of the reviews said it was like Panera's and a few said it was better!








http://allrecipes.com/Recipe/Cream-of-Ch鈥?/a>





CREAM OF CHICKEN AND WILD RICE SOUP





INGREDIENTS


1 1/3 cups wild rice


1 (3 pound) whole chicken, cut into pieces


7 cups water


1 cup chopped celery


1 cup chopped onion


2 tablespoons vegetable oil


1 cup fresh mushrooms, sliced


2 tablespoons chicken bouillon granules


3/4 teaspoon ground white pepper


1/2 teaspoon salt


1/2 cup margarine


3/4 cup all-purpose flour


4 cups milk


3/4 cup white wine








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DIRECTIONS


Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.


In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.


In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.


Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.


Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.Panera Bread cream of chicken and wild rice soup - does anyone have this recipe?
Creamy Chicken and Wild Rice Soup








2 tsp olive oil


2 鈥?cloves garlic, finely chopped


1 鈥?cup carrots, finely chopped


1/2 - cup celery, finely chopped


1 鈥?cup onion, finely chopped


2 鈥?cans (14-1/2 ounces each) chicken broth


2 鈥?cups cooked wild rice


1/2 tsp thyme leaves


Pinch cayenne pepper


1/2 - teaspoon ground black pepper


1-1/2 - cups cooked chicken breast, chopped


1 - cup whipping cream, heavy cream, half and half, or (I use fat


free half and half, works great)


2 鈥?tablespoons fresh parsley, chopped





In a saucepan at moderate heat, pour in olive oil and heat. Add the


garlic, carrots, celery, and onion. Saute until onion is clear and


vegetables soft. Pour in chicken broth and add the wild ric, thyme


leaves, black and cayenne


pepper, and chicken. Heat the soup for 10 minutes. Add the whipping


cream. Stir in parsley and it's ready. If you like yours a little


thicker, simply cook up a roux with 1/2 cup butter or olive oil(I've


been making roux with olive oil and it works great) and 1/2 cup


flour. Cook till bubbly and the still at the blonde stage. Don't let


get dark as for gumbo. When your soup is done, then, just before you


add the parsley, whisk in the roux and stir till slightly thickened.


Don't use all the roux at once, start with half, and stir it till you


see if you want it thicker.