Tonight I’m sharing a tasty and quick wild rice soup. This recipe caught my eye in a Midwest Living magazine due the QUICK part being a package of quick-cooking long grain and wild rice (I used Uncle Bens). Another bonus the flavor packet really gave a nice seasoning to the soup. And as you know (well, if you live in the frozen tundra) a nice, warm bowl of soup really hits the spot these last few days when the temps for a HIGH were -2 on Monday and not much warmer since! I think you will like how easy this is to make!
Recipe Source: Adapted from Midwest Living
The original recipe called for chopped cooked turkey but I had some leftover chicken to use up. Either way would be just fine!
Wild Rice and Chicken Soup
Prep Time to Table: 45 minutes
Recipe : adapted from Midwest Living Feb 2008
-1 6.2 oz quick cooking long grain and wild rice
-1T olive oil
-5 oz shiitake mushrooms (remove stems) and slice
-1 cup chopped celery
-28 oz chicken broth
-1/4 tsp black pepper
-2 cups chopped chicken, cooked
-1 cup whipping cream
1. Prepare the rice packet as directed but don’t use the butter.
2. Melt butter and heat olive oil over medium heat. Add mushrooms and celery and sauté about 5 minutes until soft. Stir occasionally.
3. Add broth and pepper, bring to boil, turn to simmer, cover for 5 minutes.
4. Stir in rice, chicken and cream (I preheat a bit).
5. Heat through and serve