Wild Rice & Mushroom Soup

When I meal prep on Sundays, I'm a huge fan of making soup. A giant pot is at least 4 to 5 meals for me, and I am all about replacing canned soups I grew up with recipes like this one.

Ingredients
3 tbs of olive oil
1 tbs of salted butter
1 medium onion, finely chopped
3 carrots, peeled finely chopped
2 garlic cloves, minced
2 cups of mushrooms
6 cups of chicken stock
1 cup of wild rice

Directions
In a large saucepan, heat the oil and butter over medium heat.
Once butter is melted and oil shimmers, add the onion and carrots and saute until onions are tender.
Add garlic and mushroom and cook for another 5 minutes.
Add stock and wild rice.
Bring to a boil, then reduce heat to low and cover.
Simmer until wild rice is finished.

Changes I Made!
I added 2 cooked diced chicken breasts at the very end before serving.

This recipe from Trisha's Table.

Comments

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