Full credit for this soup goes to Lea Stark.
This flavorful, hardy soup will invoke Yummy Noises! ENJOY!
Ingredients:
- 1 cup wild rice
- 1 lb chicken breast - diced
- 2 cups mushrooms - your choice - sliced
- 1 onion - chopped
- 3 cloves garlic - minced
- 4 cups chicken broth or stock - your choice
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Preparation:
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté for 3–4 minutes until softened and fragrant. Add diced chicken breast to the pot. Cook for about 5–6 minutes until lightly browned on all sides.
Stir in sliced mushrooms and cook for another 5 minutes until they soften. Add wild rice, chicken broth, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, or until the rice is tender.
Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning with extra salt and pepper if needed.
Ladle into bowls and serve hot. Garnish with fresh herbs if desired.
Blessed be... and happy cooking!