This blog post is best seen as a video. We love this soup especially with added mushrooms.
Click here to view how to make this recipe
Here’s the recipe:
Creamy Chicken Wild Rice and Mushroom Soup
2 cups onions diced
4 cups celery diced
2 cup carrots diced
8 cloves garlic minced
2 bay leaves
3 – 32 ounces organic, low-sodium chicken broth
2 cups water 2 TBSP Italian seasoning
3 tsp. Black pepper
3 tsp. Redmond’s Salt
1 cup wild rice
1/2 cup Basmati rice (both rinsed)
8 TBSP butter (1 stick)
1 cup freshly ground soft white flour or gluten-free flour
2 cups almond, coconut milk, or whole organic milk
2-3 pounds cooked chicken breast cubed
3-4 8 ounces sliced mushrooms
In large cooking pot sauté onions, celery, carrots, and garlic in 2-3 TBSP coconut oil until soft. Then add spices, water, and broth. Eventually, add wild and Basmati rice. In small saucepan, melt butter. Then gradually add the flour and cook for one minute. Gradually add the cups of nut milk, whisking to remove all lumps. Then add to soup. Soup will gradually thicken.
Eventually add diced cooked chicken, mushrooms, and parsley. You can freeze once the soup reaches room temperature. I sometimes add fresh mushrooms towards the end. You can half this recipe to make a smaller pot.
For Your Health,
Ginny