Wild Rice Mushroom Soup with Butternut Squash and Chicken

Wild Rice Mushroom Soup with Butternut Squash and Chicken
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Wild Rice Mushroom Soup with Butternut Squash and Chicken calories by ingredient


Introduction

Bright, delicate and hearty wild rice mushroom soup with chicken and Butternut squash Bright, delicate and hearty wild rice mushroom soup with chicken and Butternut squash
Number of Servings: 8

Ingredients

    1.0 cup Half and Half Cream
    4.0 tbsp Butter, unsalted
    1.0 tsp Oregano, ground
    1.5 tbsp Salt
    450.0 Grams Chicken Thigh
    1.0 fl oz Lemon Juice
    2.0 medium Carrots, raw
    2.0 stalk, large (11"-12" long) Celery, raw
    8.0 clove Garlic
    450.0 Grams Shiitake Mushrooms
    1.0 medium (2-1/2" dia) Onions, raw
    1000.0 Grams Butternut Squash
    4.0 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 cup
    0.5 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.