Happy Monday, everyone!
I hope you had a wonderful weekend! Things were pretty relaxing around these parts. I spent most of Saturday morning running errands, doing a little shopping, and getting out on the Huckleberry Trail for some much needed outdoor exercise. The temperature was still in the low thirties, but it felt so much warmer since for once, there was no wind!
I tried to do a repeat of my trail run on Sunday, but by then, the wind had returned, and it was just too darn cold to stay out for too long. So I headed back indoors for a little yoga, bread making, and winter Olympic watching. I fell asleep too early to watch anything Friday and Saturday, so I decided to use the cold weather as an excuse to park myself on the couch and catch up on the winter games.
I also did manage to make a batch of this lemony mushroom, wild rice, and chicken stew. I had been spying these lemony broth based soups on Pinterest lately, so I decide to create my version. My mom had also made a wonderful barley mushroom soup while I was home over break, and I loved the flavor, so I picked up a few shitakis to deepen the flavor of the store bought broth.
Soup Sundays are definitely my fav!
Lemony Mushroom, Wild Rice, and Chicken Stew
1 medium onion, chopped
3 carrots, thinly sliced
3 sprigs thyme
3 cloves garlic, chopped
32 ounces low sodium vegetable broth
1 cup shitaki mushrooms
1/2 lemon, juiced
1/2 lemon, sliced
1 cup wild rice, uncooked
1 cup shredded rotisserie chicken
salt, to taste
pepper, to taste
Heat olive oil in a dutch oven.
Add onions to olive oil and saute until soft and aromatic, about 4-5 minutes.
Add carrots and continue to saute for another 5 minutes.
Stir in garlic and thyme, continue to saute for another few minutes.
Pour in broth and bring to a simmer. Stir in mushrooms, lemon juice, and lemon slices and continue to simmer for at least 30 minutes.
Bring broth to a boil and then add wild rice. Remove lemons and reduce to a simmer and let cook until rice is done, about 40 minutes. Stir in chicken.
Season with salt and pepper, to taste.
Time: 90 minutes