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Creamy Chicken and Mushroom Soup with Wild Rice

As the cooler months approach, this warming hearty soup is perfect for dinner or a weekend lunch. You can serve this with crusty bread and a green salad. If you prefer, you can even add a few more veggies like zucchini, potato, corn and/or leek. To add a little spicy heat to the soup, sprinkle a few chili flakes on top when serving.

TIP: To make this a vegetarian or vegan soup, omit the chicken and use veggie stock or water and coconut cream in place of the cream. Use already cooked chicken or you can roast or simmer your own and use the stock/cooking liquid in the soup. You can use a variety of mushrooms or just use white and/or brown button ones.

NOTE: How to cook wild rice: Place 1 cup of wild rice in a large pot and add 4 cups of water and bring to a boil. Reduce heat to medium-high and continue cooking for approx. 45 minutes adding a little more water as needed while cooking. (The rice will not absorb all the water and you will need to drain the rice). Test to see if the rice is done and drain well, then set aside until you are ready to add to the soup. If you prefer, you can substitute the wild rice for other kinds of rice or even quinoa.

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