Hard day, good soup
Yesterday was long and could have turned into a disaster but I decided to keep my chin up and barrel through. My good humor and resourceful thinking made for a, “if life gives you lemons, make lemonade” kind of day.
The only reason this soup has any remote connection to yesterday’s misadventures is that I was exhausted by day’s end and decided to pull out a picture and recipe I took a couple of weeks ago. I had been saving it just for this type of occasion.
We loved this soup. Some reviews said it was a little lacking in flavor, so I added a nice pinch of red pepper flakes and some dry sherry. It was perfect.
Wild rice and mushroom soup with chicken, loosely adapted from Cooking Light magazine.
- 1 tablespoon butter
- 2 cups sliced cremini mushrooms
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/3 cup matchstick-cut carrots
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- Pinch of red pepper flakes
- 1 cup cooked wild rice
- 2 1/2 cups chicken broth
- 2 tablespoons dry sherry
- 2 cups shredded cooked chicken breast (I used leftover rotisserie chicken)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Over medium high heat, melt the butter in a large saucepan or Dutch oven. Add mushrooms and cook them until they have released their juices and juices have evaporated. Remove mushrooms from pan to small bowl and set aside.
Wipe out pan with paper towels and put back on heat. Add oil and onion and cook until onions are tender, about 4 minutes. Add carrots, garlic, thyme and red pepper flakes. Continue to cook 3 more minutes. Sitr in mushrooms, chicken broth, dry sherry, rice, chicken, salt, and pepper. Gently heat through and until flavors come together, about 5 more minutes. Taste and adjust seasonings if necessary.