Wild Rice Mushroom Soup with Butternut Squash and Chicken
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1.0 cup Half and Half Cream4.0 tbsp Butter, unsalted1.0 tsp Oregano, ground1.5 tbsp Salt450.0 Grams Chicken Thigh1.0 fl oz Lemon Juice2.0 medium Carrots, raw2.0 stalk, large (11"-12" long) Celery, raw8.0 clove Garlic450.0 Grams Shiitake Mushrooms1.0 medium (2-1/2" dia) Onions, raw1000.0 Grams Butternut Squash4.0 serving Lundberg Wild Blend Brown Rice-1/2 cup cooked(1/4 dry)8.0 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup0.5 cup Herb, Parsley, Fresh
Directions
Instructions: 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 and salt. 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, rest of lemon zest, and mushrooms cut in four. Simmer for 10 mins. Serve topped with fresh parsley, fresh parmessiano and a slice of lemon Serving Size: 1 bowl, makes 8

Number of Servings: 8.0

Recipe submitted by SparkPeople user CHROMATICBLACK.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 349.5
  • Total Fat: 12.5 g
  • Cholesterol: 74.3 mg
  • Sodium: 1,474.6 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 18.7 g

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