adapted from Kitchen Parade
5 cups chicken stock, or broth
1 tablespoon olive oil
1 medium onion, diced
1 carrot, peeled and sliced or diced
about 6 ounces mushrooms, thickly sliced
1/4 teaspoon dried thyme- recipe calls for 1/2 teaspoon
1/2 teaspoon Kosher salt
1 stalk celery, sliced
2 cups of butternut squash, peeled and diced
2/3 cup of wild rice - I used Lundberg's Wild Blend rice
2 cups of cooked chicken or turkey
Heat the olive oil in a dutch oven over medium heat; add the diced onion, carrot, sliced mushrooms, thyme and the kosher salt. Cook until the mushrooms cook off all their liquid. Add the chicken stock and rice. Bring to a boil, reduce heat to a simmer and cover the pot. Simmer for 15 minutes and then add the celery and diced butternut squash to the pot. Cook until the rice is done, about another 30 minutes, ( 45 min. total cooking time). Stir in the chicken and season to taste with salt and pepper. Ladle into bowls and enjoy!
NOTE: When reheating the soup, you may have to add more chicken stock to the soup as the rice absorbs the liquid. According to Alana at Kitchen Parade, this soup does not freeze well. But we didn't have any left to freeze!
Also, she states that different wild rices may require different cooking times. Native wild rice may cook in 30 minutes, while commercial wild rice will take 45-60 minutes. I learned something new!
Also (again), you can add the butternut to the pot when you add the broth, but I was afraid it would be too mushy with the 45 minute cooking time, so added it a bit later.
A nice warm soup is exactly what I would love for lunch today! This sounds fantastic with wild rice.
ReplyDeleteLooks healthy and delicious as well as warming
ReplyDeleteI would absolutely love a bowl of that soup! I've never tried butternut squash--I'll have to see if I can convince my husband to try it! I'm guessing between the squash and mushrooms, he'll refuse, but that just means I'll have to make a pot for myself and work on it for lunch for the next week or two!
ReplyDeletenow that's what I call SOUP!
ReplyDeletePerfect! Hearty without the cream. Love the mushrooms - longing for it.
ReplyDeleteI haven't made a wild rich soup in ages. I think I need to correct that oversight. I love the addition of butternut squash too. This soup is a tummy warmer for sure.
ReplyDeleteWhat a nice combination of ingredients! YUM. I love the snow, I would kill for that much snow. We got zero this year sadly!
ReplyDeletei have a sad confession--i HATE rice in soups. the bloated little kernels feel like they don't belong in my mouth. i'd gladly gulp down the broth from this, though--great flavors!
ReplyDeleteSounds so comforting and delicious. I'm sobbing over all the snow too - most of it has hit my home up north though and keeping the driveway cleared has become a chore just to have someone reliable to clear it for us. I'm so ready for the snow to be GONE!
ReplyDeleteThis soup sounds absolutely PERFECT!!! Bookmarking right now ;)
ReplyDeleteGo ahead and whine about the weather... I do it all the time :) I've been making lots of soup this winter and this looks like a great one.
ReplyDeleteThis sounds and looks very good Linda! Thanks for sharing something new that I can try. I wish my husband ate more soups! I usually end up eating it all myself (which I guess isn't a real bad thing? Insert wicked, selfish laugh)!~
ReplyDeleteBest regards,
Mandy
www.learn-laugh-cook.blogspot.com
www.mandylifeafter30.com
geeeze..you need to come down here to Florida and warm up! Yummy soup
ReplyDeleteOoooooh, my! Does this ever look hearty and satisfying!
ReplyDelete