CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP #HEALTHYFOOD #SOUP
A warm and rich mushroom, chicken and wild rice soup that is down right a standout amongst other solace sustenance around!
I surely have been getting a charge out of making a great deal of soups of late and my most loved must be this rich mushroom chicken and wild rice soup which is a mix of two astounding soups, cream of mushroom soup and chicken and wild rice soup! This soup has the best of the two universes with chicken, wild rice and a lot of veggies from the one soup to the mushrooms and velvety stock from the other soup and the mix is simply otherworldly! I like to utilize an assortment of mushrooms from catch, to cremini, shiitake, shellfish, and so on and I saute them in spread before proceeding onward to the veggies.
Ingredients:
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice blend
- 1 1/2 cups chicken, cooked and diced or shredded
- 1 cup milk or cream
- 1 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
Directions:
- Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
- Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic and thyme and cook until fragrant, about a minute.
- Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer until the rice is tender, about 20-30 minutes.
- Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
Note:
- The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.
- Option: Soak 1 ounce of dried mushrooms in 1 cup of just boiled water for 20 minutes before chopping the mushrooms and adding along with the garlic and adding the mushroom water along with the broth for an even more intense mushroom flavour!
- Option: add 2 tablespoons white miso paste in step 5 before seasoning with salt and pepper.
For more detail :http://bit.ly/2LCdy51
