Creamy Mushroom Chicken&Wild Rice Soup Video 2
Creamy Mushroom Chicken&Wild Rice Soup
ingredients
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 to 4 cloves garlic, chopped
1 to 2 tablespoon of fresh parsley, chopped or 1 to 2 teaspoons of dried parsley
4 to 6 fresh thyme sprig or 1 teaspoon of dried thyme
4 to 7 little fresh rosemary leaves, minced or 1/2 teaspoon of dried rosemary
2 quarts chicken stock or veggie stock
1 cup wild rice blend
salt and pepper to taste
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 to 3 cups chicken, cooked and diced or shredded
2 big handfuls of fresh spinach leaves
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
garnishes: extra chopped parsley
Melt the butter in the kettle, add the onions, carrots, celery and garlic and cook for 3 minutes.
Then add mushrooms and cook for 2 minutes.
Add the stock, chicken and bring to a boil, then add your rice, thyme ,rosemary, parsley, garlic powder and onion powder.
Then reduce the heat and simmer, covered, until the rice is tender, follow the directions for how long to cook your rice on the back of your package. The brand of rice I used said 45 minutes.
Then after rice is tender add you spinaches leaves, cream and parmesan cheese and cook until the cheese has melted, and everything is warmed up and spinach is wilted.
Also remember to remove your thyme sprigs if you used fresh before serving!
Serve up and bowl and garnish with a-little extra chopped parsley, and some pieces of toasty crusty warm bread.
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Unstuffed Mushroom Dip - Kitchen Cat
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★ Kitchen Cat ★ Unstuffed Mushroom Dip Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Sour Cream
1/4 c : Imitation Bacon Bits
4 Drops : Hot Sauce
1/4 c : Bacon; Finley Crumbled
Seasoned Bread Crumbs
1 c : Monterey Jack; Shredded
1 lb : White Button Mushrooms;
1 ts : Worcestershire Sauce
Mushroom Soup
One of my Autumn/Winter favorites.
If you haven't already, check out our friend Avoir Chaud. He brings typically difficult recipes down to Earth. Whether you're novice or expert, there's something for everyone on Cooking with Avoir.
109 - Stuffed Shrooms Part Deux
Chicken Parmesan Stuffed Mushrooms...what can we say? These are a simple and delicious treat! They make a great main course with a side of your favorite pasta, or a tasty appetizer.
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The Best Crab & Clam Dip with Better Than Bouillon
Recipe:
If there's one dip I can count on being the star of the show, it's this Crab & Clam Dip. As rich as it is creamy and smooth, this simply-made showstopper will have every dipper begging for the recipe!
The secret? A kick of Clam Better Than Bouillon to send the flavor out of this world. And it's so good, you'll eat the bowl it's served in.
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What to make first?! Check these out - EACH and EVERY one a HUGE winner with tons more!
Pot Roast:
Sausage & Shells:
Cream Of Mushroom Soup:
Beef Stroganoff:
French Onion Chicken:
Linguine with White Clam Sauce:
Pho:
Lobster Bisque:
Chicken Marsala:
Chili:
Gumbo:
Chicken Pot Pie:
Stuffing:
Turkey:
New England Clam Chowder:
Chicken Noodle Soup:
Mac & Cheese:
Creamy Lemon Chicken Pasta:
Minestrone Soup:
Dijon Dill Chicken:
Roasted Garlic Soup:
Chicken Royale:
French Onion Soup:
Straw & Hay Pasta:
Butternut Risotto:
Bouillabaisse/Cioppino:
Shrimp with Lobster Sauce:
This video is sponsored by Better Than Bouillon/Southeastern Mills and all opinions are honest and my own.