Lunch

Wild Rice, Mushroom and Chicken Soup is for Lunch.

Wild Rice, Mushroom and Chicken Soup takes 20 minutes to prepare.

Wild Rice, Mushroom and Chicken Soup takes 70 minutes to cook.

Wild Rice, Mushroom and Chicken Soup makes 14 servings.

The ingredients for Wild Rice, Mushroom and Chicken Soup are:

1 cup uncooked wild rice
2 chicken boullion cubes
4 cups water
1 can 49.5 oz. (6 cups) chicken broth
1 cup chopped celery
1 cup diced onion
1/2 cup grated carrots
1 lb. portabella mushrooms, sliced
2 tablespoons olive oil
2 tablespoons flour
1 oz. dried porcini or other dried mushrooms
1-1/2 cup boiling water

Here is how you make Wild Rice, Mushroom and Chicken Soup:

Combine the rice, boullion cubes and 4 cups water. Bring to a boil, cover and simmer slowly until rice is done, about 1 hour.In a 2 cup measing cup, pour 1-1/2 cups of boiling water over the dried mushrooms.In a heavy saucepan, saute the carrots, onion, celery, and portabella mushrooms until the mushrooms have lost their moisture and that liquid is evaporated, about 10 minutes. Sprinkle the vegetables with the flour and cook, stirring until the flour is incorporated well, about three minutes. Scoop the dried mushrooms out of the water and chop them. Add enough water to the water that the mushrooms were soaking in to make 2 cups. Slowly add broth, dried mushrooms, mushroom "water", and chicken to the saucepan. Simmer for about 20 minutes until the vegetables are thoroughly cooked and flavors are blended. Add the wild rice and cook until hot.Serving Size:?Makes 14 1-cup servings, 114 calories each

The nutritional information for Wild Rice, Mushroom and Chicken Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 113.8

• Total Fat: 2.5 g
• Cholesterol: 14.1 mg
• Sodium: 406.5 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.9 g
• Protein: 10.0 g