Wild Rice and Mushroom Soup with Chicken

Wild Rice and Mushroom Soup with Chicken
Photo by Randy Mayor

Ingredients

  • 1/8 teaspoon salt
  • ½ cup prechopped onion
  • 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
  • 4 cups fat-free, less-sodium chicken broth, divided
  • ½ cup chopped red bell pepper
  • 2 cups shredded cooked chicken breast
  • 2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • + 19 more ingredients
    • ½ cup chopped red bell pepper
    • 1 teaspoon butter
    • ½ teaspoon dried thyme
    • 1/8 teaspoon black pepper
    • ½ teaspoon dried thyme
    • 1 tablespoon olive oil
    • 1/8 teaspoon salt
    • 1 teaspoon bottled minced garlic
    • 1/3 cup matchstick-cut carrots
    • 1 tablespoon olive oil
    • 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
    • 1/3 cup matchstick-cut carrots
    • ½ cup prechopped onion
    • 4 cups fat-free, less-sodium chicken broth, divided
    • 1/8 teaspoon black pepper
    • 1 teaspoon butter
    • 1 teaspoon bottled minced garlic
    • 2 cups shredded cooked chicken breast
    • 2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)

1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside. 2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasio...

View full recipe at My Recipes

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