Chicken Soup With Wild Rice and Mushrooms
This recipe is from the Gooseberry Patch cookbook Celebrate Autumn
2 tablespoons butter
2 cups onions, peeled and diced
2 cups carrots, diced
2 cups celery, diced
2 cloves garlic, peeled and diced
1 cup wild rice
8 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 cup white wine
2 cups cooked chicken
2 cups fresh mushrooms, cleaned and sliced
salt and pepper
fresh parsley (to garnish)
Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
Saute until soft.
Add the rice, stock, bay leaves and thyme.
Simmer, covered, for one hour.
Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn’t say to do this).
Garnish with chopped fresh parsley.