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Chicken, Mushroom and Wild Rice Soup with Spinach

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Chicken, Mushroom and Wild Rice Soup with Spinach

Features:
  • Vegetarian
Cuisine:

The first time I made it, I was hooked on the complexity of flavors with the wine and hint of nutmeg

  • 1 hour
  • Serves 6
  • Easy

Directions

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Lucky for me, Washington State is made for soup weather. Our months of gray cloudiness have started. It’s dark when I wake up, and well on its way to darkness when I get home from work.

The fall and winter are really the best seasons for soup not only because of the weather, but because of the produce that’s in season. Potatoes, sweet potatoes, carrots, parsnips, butternut squash, kale and chard are plentiful. Let me tell you something, folks, these are the best building blocks for amazing soups.

This recipe really satisfies as a meal. All the components — the wild rice, spinach, carrots and chicken — will warm you with its heartiness. The first time I made it, I was hooked on the complexity of flavors with the wine and hint of nutmeg. It kicks butt, if I do say so myself.

And for heck’s sake, use a rotisserie chicken in this recipe. Let me stand on my soapbox briefly: I love rotisserie chicken. Yes, I’m a bit choosy about the grocery stores or delis I buy them from, but here’s the deal. They’re usually the same price as an uncooked whole chicken. Only they’re cooked, seasoned and ready for quick and easy shredding for soups, sandwiches, enchiladas…the list is endless. End spiel.

Note:
Depending on my mood, I often add up to double the nutmeg and/or red pepper flakes if I want those flavors to be more noticeable. The measurements in this recipe only provide a hint of those flavors. Taste it first, then add away!

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Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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