Chicken Wild Rice Soup with Portebella Mushrooms

Soup has become a thing at my house. Every Sunday I make atleast 2 large pots of soup and put them in the refrigerator so that I have fresh healthy lunches during the week or if I have a late night getting home from yoga or grocery shopping its nice to have something to warm up and eat without a lot of effort. Its amazing how fast an evening can disappear!

Chicken Wild Rice Soup with Portebella Mushrooms

3 cups celery, chopped
1 large onion, chopped
1 1/2 cups carrots, chopped
2 cups portabella mushrooms, cubed
3 garlic cloves, minced
3 tablespoons olive oil
1 cup dry wine
1/4 cup flour
2 cups cooked wild rice
6 cups chicken stock
3 cups diced cooked chicken
1 1/2 cup milk
1/2 cup heavy cream
salt, to taste
cracked black pepper, to taste

Heat olive oil in a large stock pot over medium high heat. Add celery, onion, and carrots and saute for 10 minutes until onions are translucent, stirring in the mushrooms with 5 minutes cooking time remaining. Add garlic and stir into the other vegetables. Stir in white wine. If you don't want to add wine to your soup, simply replace with additional chicken stock. Sprinkle flour over vegetables and cook for 3 minutes. Then stir in wild rice and chicken stock. Cover pot and simmer over medium low heat until vegetables are tender. Then stir in chicken, milk and cream and season with salt and pepper to taste, continuing to simmer for 10 minutes.

Serve with fresh baked bread and Enjoy!!