Chicken, Mushroom & Wild Rice Soup

thefamilyfoodkitchen.com

Jill C

2 tbsp Butter

1½ lb Chicken Thighs

1 Onion - finely chopped

2 Carrots - diced

2 ribs Celery - sliced

2 cloves Garlic - crushed

10 oz Mushrooms - sliced (around 2¼ cups)

5 cups Chicken Stock - gluten free if required

1 tbsp Tomato Paste

1 tsp Worcestershire Sauce

2 tbsp Marsala Wine - optional

5 sprigs Thyme

1 cup Wild Rice - rinse well in a sieve under running water

½ cup Heavy Cream (Double Cream)

1 tbsp Parsley - chopped, optional garnish

Sea Salt and Black Pepper - to taste

Note: Ingredients may have been altered from the original.

Directions at thefamilyfoodkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer