Week 62, Recipe 3: Chicken & Wild Rice Soup

Photo & recipe from afarmgirlsdabbles.com

NOTES

• Recipe modified from afarmgirlsdabbles.com
• LOVE this soup. We've made it several times now and I've taken it to a friend of mine who'd just had a baby. 
• Double it!

INGREDIENTS

• 1 c. uncooked wild rice
• 5 tbsp unsalted butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 4 carrots, sliced into 1/4'' thick circles
• 8 oz. mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 c. all-purpose flour
• 8 c. (2 boxes) chicken broth
• 2 c. half and half (or a mixture of half and half & milk)
• 1 tbsp soy sauce
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp finely chopped fresh thyme (or 1/2 tsp dried)
• 1/4 c finely chopped fresh parsley (or 2 tsp dried)
• 4 c cooked and coarsely shredded turkey or chicken
• 2 tsp fresh lemon juice

DIRECTIONS

1. Cook wild rice (ahead of time if you want). Mine takes 45 minutes so plan accordingly.

2. Melt the butter over medium heat in a large soup pot or Dutch oven. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. 
3. Blend in flour, stirring and cooking it for bit. Gradually add the broth, stirring constantly.
4. Turn up the heat and bring the soup to a simmer for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer slowly for 20 minutes or until thoroughly warmed. 
5. Stir in the fresh lemon juice and add more salt and pepper if needed.