Chicken & Wild Rice Soup

2 cups wild rice
5 cups chicken broth
1 cup celery fine chopped
1 tsp. black pepper
1 1/2 cups mushrooms; sliced or diced
1 small bag of frozen carrots
1 small onion finely chopped
3 tbsp.  butter
2 cups of cooked chicken
1 tbsp. of parsley

  1. Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly.
  2. In a large saucepan, mix the wild rice, carrots, celery, broth and pepper.
  3. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender.
  4. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown.
  5. Add the mushroom mixture, chicken and parsley to the soup. Heat through.

 Recipe By The Gourmet Mom
Lisa Montalva
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