Chicken Soup With Wild Rice and Mushrooms

This recipe is from the Gooseberry Patch cookbook Celebrate Autumn. It is great on a cold fall day!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 2  cups onions, peeled and diced
• 2  cups carrots, diced
• 2  cups celery, diced
• 2  cloves garlic, peeled and diced
• 1  cup wild rice
• 8  cups  chicken stock
• 2  bay leaves
• 1  teaspoon dried thyme
• 1⁄2 cup white wine
• 2  cups  cooked chicken
• 2  cups fresh mushrooms, cleaned and sliced
•  salt and pepper
•  fresh parsley (to garnish)

Directions

1. Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
2. Saute until soft.
3. Add the rice, stock, bay leaves and thyme.
4. Simmer, covered, for one hour.
5. Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
6. Garnish with chopped fresh parsley.