I love cooking! Autumn brings comfort to the kitchen, and this soup recipe is one of my favorites.
Total cooking time is 50 minutes. Serves 6.
You will need:
2 tablespoons butter (I use olive oil margarine)
1 pound mushrooms (your choice) sliced
1 tablespoon olive oil margarine or chee
1 onion diced
2 carrots
2 stalks celery diced
2 cloves garlic chopped
Pinch of thyme
6 cups chicken broth or vegetable broth
1 cup wild rice
1 pound chicken, cut into cubes
1 cup milk or cream (I use oat milk)
1 cup parmigiana cheese grated
Salt and pepper to taste
Directions:
Melt butter in pan over medium high. Add mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
Melt chee butter in the pan adding onions, carrots and celery and cook until tender, 8-10 minutes.
Mix in the garlic and thyme and cook until fragrant, around a minute.
Add the broth, rice, chicken (you can use Quorn chicken as a vegetarian substitute) and mushrooms. Bring to boil. Reduce heat and simmer, covered, until the rice is tender, about 25-30 minutes.
Mix in the oat milk or regular milk in with the parmigiana cheese. Cook until the cheese has melted, before seasoning with salt and pepper to taste.
I love having this warm dish with a fresh loaf of sour dough bread and a nice glass of Pinot Grigio. It’s a wonderful dinner for a crisp autumn or winter day!
Wishing you all good health and much love!
Vicki
