Leek and Wild Rice Chicken Soup
Ingredients
The Soup:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 leek, white and green parts cleaned and thinly sliced (3/4 cup)
- 16 oz sliced shiitake mushrooms (I also combine with baby bella)
- 4 to 8 cups chicken stock (I do closer to 8 cups)
- 1/4 teaspoon pepper
- 2 tablespoons fresh Italian parsley, chopped
- 1 tablespoon fresh Tarragon, chopped
- 1/3-3/4 cup cooked wild rice (I actually just cooked 1/3 cup along with the soup itself)
- 2 cups shredded roast chicken
- 1 tablespoon fresh lemon juice
- dash of white pepper to taste
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yields: 6 Servings
Directions
- In a large saucepan, heat oil and butter over medium heat.
- Add leek and mushrooms stirring to coat. Sprinkle lightly with sea salt.
- Cook 5-7 minutes until vegetables soften and mushrooms begin to brown.
- Add in remaining ingredients and simmer 15 minutes (or longer if adding raw rice)
Credit: Joyce Bone
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