it really feels like soup weather outside, so last week i made a pot of chicken, wild rice and mushroom soup. this recipe comes from the rotisserie chicken cookbook, by michelle ann anderson. the cookbook is filled with ideas of what to do with roast chicken.
i have used several of her recipes when planning my weekly menus, for the next day after a roast chicken meal. for this soup recipe, i use my le creuset heavy soup pot, and begin with one tablespoon of olive oil and one tablespoon of margarine. on a medium heat, i stir in 1/4 cup of wild rice. when it begins to crackle, i add in some diced carrot, celery and white onion. saute for about four minutes.
next, i add a teaspoon of crushed garlic, a teaspoon of fresh rosemary, and 8 ounces of sliced white mushrooms. cook this mixture for about four minutes. next, add 2 tablespoons of flour and mix in for about another minute. then, add 4 to 6 cups of chicken broth. add sliced or chopped cooked chicken.
add a bay leaf, salt and pepper to taste. simmer for at least 10 minutes and serve with crusty bread. this is a delicious winter soup. it is so tasty and filled with nutrients to keep everyone healthy in the cold weather.