Ingredients
2 tablespoons extra virgin olive oil
1 pound chicken sliced thin
2 cloves of garlic minced
16 oz mushrooms shiitake and baby portabellas mixed, sliced
1 tsp oregano
4 TBSPs butter
4 TBSPs flour
3 cups chicken stock
2 cups milk I used 2%
2 cups wild rice cooked, depending on how thick you want your soup (see note)
Instructions
Place a large soup pot over medium heat and add the olive oil.
Once you have heated up the olive oil, add the chicken, season with salt and pepper, and sauté the chicken until it is cooked on the outside (it doesn't need to be cooked all the way through).
Add the garlic, mushrooms, and oregano. Cook until the mushrooms are soft, about 5 to 7 minutes.
Add the butter to the pan, and melt. Then whisk in the flour. Very slowly whisk in the chicken stock. When I start adding it, I add in about two tablespoons at a time, whisking it into the flour-butter mixture so it is fully combined before adding more.
Slowly add in the milk. Then add in the rice and bring the whole pot to a boil before reducing to a simmer and cooking for 20 more minutes. Serve and enjoy!