Wild Rice Mushroom Soup

Tender and Earthy, Deeply Nourishing

There is a particular kind of soup that doesn't ask much of you — only time and a low, steady flame. Wild rice and mushrooms have always had an affinity for one another, both rooted in something quiet and forest-dark, both patient in their own way. This is the sort of pot that rewards a slow afternoon: the kind where the kitchen fills gradually with warmth and the broth deepens with each gentle stir. It is humble in the best sense — honest, abundant, and ready whenever you are.

Ingredients

• 1/2 pounds chicken, cooked and shredded
• 3 tablespoons butter, divided use
• 1 8oz package white and wild Rice
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 8 ounces sliced mushrooms
• 1/2 cups celery, finely chopped
• 1/2 cups carrots, finely chopped
• 1 cup onion, finely chopped
• 1 teaspoon Alessi Garlic Puree
• 1/2 cups dry white wine
• 1 4oz package Alessi Porcini Mushroom Soup
• 2 cups chicken broth

Instructions

1. In a saucepan with tight fitting lid, bring 2 ½ cups water to a boil.
2. Add chicken, 2 Tbsp butter and package of wild rice and stir while boiling for 1 minute.
3. Reduce heat to simmer, tightly cover saucepan and cook undisturbed for 20-25 minutes.
4. Meanwhile, in a large stockpot, heat olive oil and 1 Tbsp butter over medium heat and sauté mushrooms, celery, carrots and onion until tender.
5. Add garlic and cook an additional 2-3 minutes.
6. Add wine and 4 cups of water and bring to a boil.
7. Whisk in package of mushroom soup and reduce heat to medium.
8. Simmer uncovered for 15 minutes, stirring occasionally.
9. Add rice and chicken broth, stir gently until heated through.