It was chilly and I wished to make soup. Specifically, hen and wild rice soup. I had by no means made it earlier than, so I turned to teh innernets for a recipe. For no matter cause, every part I discovered had cream or milk in it. Why? Not every part must be corrupted by dairy (lactose illiberal right here), so I made up my very own recipe. I had wished to make use of recent thyme, however there was none to be discovered on our journey to the grocery retailer, and I did not need to waste time and gasoline working round to search out it. Instead, I picked up a jar of Litehouse Freeze Dried Poulty Herb Blend, which incorporates onions, sage, marjoram, spring onions, garlic, and rosemary along with thyme. (I notice I might use dried thyme, however I actually hate the flavour.) The further herbs made the soup scent like stuffing, and it tasted wonderful.
2 tablespoons additional virgin olive oil
1 massive onion, diced
3 massive carrots, peeled and sliced into 1/4″ chunks
3 celery stalks, sliced
1 lb sliced button or cremini mushrooms
Kosher salt
6 cups hen broth
Rotisserie hen, as a lot or as little as you want, shredded
Chopped parsley
Add the olive oil to your favourite multi-quart soup pot and warmth over medium warmth. Add the greens and a pinch of kosher salt and cook dinner, stirring every so often, till the veg are beginning to soften. Turn up the warmth and add the rice, stirring to coat with oil and mingle with the greens. Toast for a minute or two till you possibly can scent it, then add the hen broth and poultry seasoning and convey to a boil. Turn the warmth right down to a simmer and cook dinner till the rice is tender, about 45 minutes.
Just earlier than serving, stir within the hen. Taste for seasoning and add salt and recent floor black pepper. Sprinkle parsley on prime of every bowl.
Serves 4.
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