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Chicken & Wild Rice Soup

Source of Recipe

adapted from The Redstone Inn, in Dubuque, Iowa (Penny Halsey)


List of Ingredients

2/3 cup raw wild rice
4 1/2 cups chicken broth, low sodium
1 dash black pepper
1 1/2 cups sliced fresh mushrooms
1/2 cup shallots, chopped
(original recipe called for 2 tablespoons butter -- would substitute cooking spray or broth)
1 1/2 cups cooked chicken or turkey, cut up
1/2 cup minced fresh parsley


Recipe

Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter (or cooking spray) until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through.