Wild Rice and Mushroom Soup with Chicken

Name: Wild Rice and Mushroom Soup with Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters matchstick-cut carrots; 0 teaspoons black pepper; 1 teaspoon bottled minced garlic; 1 teaspoon butter; 473 milliliters shredded cooked chicken breast; 1 teaspoons dried thyme; 946 milliliters fat-free, less-sodium chicken broth, divided; 227 grams packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster); 1 Tbsp olive oil; 118 milliliters prechopped onion; 78 grams package quick-cooking wild rice (such as Gourmet House); 118 milliliters chopped red bell pepper; 0 teaspoons salt

Wild Rice and Mushroom Soup with Chicken is a gluten free recipe with 4 servings. One portion of this dish contains roughly 20g of protein, 10g of fat, and a total of 266 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It works best as a main course, and is done in about 45 minutes. If you have thyme, pepper, bottled garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Broth

Rice

Equipment you will use

Sauce Pan

Frying Pan

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and next 4 ingredients (through thyme) to pan; saut 3 minutes, stirring occasionally. Stir in butter and mushrooms; saut 3 minutes or until lightly browned.

Ingredients you will need

Mushrooms