"Satisfying and heartwarming, the herby flavor pairs well with mixed mushrooms and vegetables to make a very satisfying filling winter soup. If your following kosher dietary lays, this is a meat meal"

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Cook the wild rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.

Step 2

Heat a large saucepan, lightly covered with olive oil, over medium heat, sauté the onion, celery, carrots and mixed mushrooms until lightly browned and caramelized. Add garlic, saute for 2 minutes.

Step 3

Add 4 tablespoons of olive oil. Sprinkle the flour over the vegetables and oil and stir to combine. Cook the roux for 3-5 minutes until the flour has lightly browned. Add the wine and continue cooking until most of the wine evaporates.

Step 4

Add in the chicken stock, rosemary, dried porcini, diced chicken and cooked wild rice. Simmer the soup for 20 minutes until the vegetables are tender and the chicken has cooked through. Adjust seasoning with salt and pepper.