Creamy Chicken with Wild Rice Soup in Sourdough Bread Boule

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.