This recipe is one I concocted to use a can of soup I’d
gotten for mere pennies via extreme couponing and leftovers from a chicken
dinner. When put all together, they made a delicious, hearty soup perfect for a
cold weekday night. It’s a snap to throw together and doesn’t take long at all
to cook.
“Semi-Homemade” Mushroom Wild Rice Soup
2 t. olive oil
¼ cup finely minced onion
1 small carrot, peeled and shredded
1 clove garlic, minced
1 t. dried parsley flakes
1 can cream of mushroom soup (not condensed; I used
Progresso)
1 cup cooked, shredded chicken
1 cup cooked long grain and wild rice
1/3 cup chicken broth
Heat olive oil over medium heat in saucepan. Add onions,
carrot and garlic. Saute until vegetables are tender, about 5 minutes. Add
remaining ingredients and heat through on low, about 15 additional minutes.
Serves 2 as a main dish, 4 as a side dish.
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