1 ounce dried mushrooms, any variety
\n6 cups chicken broth
\n3 tablespoons extra-virgin olive oil
\n6 carrots, coarsely chopped
\n1 onion, coarsely chopped
\n2 tablespoons chopped fresh sage
\nSalt and pepper
\nOne 6-ounce box long-grain and wild rice mix
\n3\/4 pound white mushrooms, sliced
\n1 skinless, boneless chicken breast (about 4 ounces)
\n1\/2 cup heavy cream<\/p>\n
Using a food processor, soak the dried mushrooms in 1 cup 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 minute; season with salt and pepper. Stir in the remaining 5 cups 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 ounce dried mushrooms, any variety 6 cups chicken broth 3 tablespoons extra-virgin olive oil 6 carrots, coarsely chopped 1 onion, coarsely chopped 2 tablespoons chopped fresh sage Salt and pepper One 6-ounce box long-grain and wild rice mix 3\/4 pound white mushrooms, sliced 1 skinless, boneless chicken breast (about 4 ounces) 1\/2 cup heavy cream Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.2. In…<\/p>\n