It doesn’t happen very often since I switched to a real food diet, but it still happens (although, I truly don’t remember the last time it did!).
I’m sick :-(
But, I wouldn’t leave you without a delicious recipe for this weekend!
So, I’ll keep this short (VERY short) and dream of when I still had some of this delicious soup, because soup is all I want to eat right now. This Creamy Mushroom, Chicken, and Wild Rice Soup is one of the BEST soups I’ve ever tasted. The wild rice is nutty, the mushrooms earthy, and the chicken and creamy finish rounds it off to be a very hearty, warming meal perfect for cold winter days.
The best thing about this recipe is that if you make the rice in advance and use already cooked chicken, it takes less than 20 minutes to make!
And guess what? If you use a little less liquid, and omit the rice and chicken, you’ll have your very own homemade cream of mushroom soup to use in all your favorite casseroles and other recipes (without all the additives and chemicals that come in the canned version).
OK, my strength hath run out. I’m off to bed, for visions of
sugarplums mushroom soup to dance in my head. Here is the recipe! Enjoy :-)
Creamy Mushroom, Chicken, and Wild Rice Soup
- Melt the butter (2 tablespoons) in a large pot and sauté the onions over medium high heat, until softened and starting to brown.
- Add the mushrooms (16 oz.), salt, and pepper; stir to coat, and sauté for 5-10 minutes (or until most of the liquid has evaporated).
- Sprinkle the flour (1/4 cup) on the mushroom mixture and stir to coat. Add the broth (4 cups) and milk (2 cups), rice, and chicken.
- Heat until thickened; about 10 minutes.