Wild Rice Mushroom Soup with Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.0 cup Half and Half Cream1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Thigh500.0 Grams Shiitake Mushrooms1000.0 Grams Butternut Squash3.0 serving Rice, Wild, whole grain brown rice, Lundberg Wild Blend8.0 serving Pacific Natural Foods Natural Free Range Chicken Broth, 1 cup2.0 medium Carrots, raw1.0 medium (2-1/2" dia) Onions, raw2.0 stalk, large (11"-12" long) Celery, raw3.0 tbsp Butter, unsalted1.0 fl oz Lemon Juice8.0 cloves Garlic3 tbsp chopped parsley stems3 tbsp chopped parsley1 tbsp dry oregano3 tsp salt2 tbsp lemon zest
For an extra balanced profile, roast the butternut squash beforehand, and add to the soup at the same time as mushrooms.
Typical French base, cook chopped onions and garlic in butter.
Add chopped carrots and celery. Cook for 5 mins.
Add broth. Cook to a boil.
Add in chicken thighs, large cubed butternut squash, wild rice and parsley stems.
Add salt, half of lemon zest, oregano.
Simmer for an hour.
Add half and half, lemon juice, mushrooms cut in four.
Simmer for 5 mins.
Serve topped with fresh parsley, fresh parmessiano and a slice of lemon.
Serving Size: 1 bowl
Number of Servings: 8.0
Recipe submitted by SparkPeople user CHROMATICBLACK.
Serving Size: 1 bowl
Number of Servings: 8.0
Recipe submitted by SparkPeople user CHROMATICBLACK.
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 8.7 g
- Cholesterol: 28.0 mg
- Sodium: 620.5 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 7.1 g
- Protein: 7.1 g