WILD RICE, MUSHROOM AND CHICKEN SOUP

I love autumn because it is the start of soup season. This soup is creamy, comforting, and all the ingredients compliment one another so well. The base is just onion, garlic and mushrooms, delicious. The wild rice adds a perfect amount of texture and the cream brings it all together. I use chicken thighs for their extra fat (fat is flavor) and moistness. I also use a blend of wild rice, so you get some different colors and textures. Use whatever mushrooms you like or a mix.

Makes 8 servings:

6 boneless, skinless chicken thighs (about 1 pound)

2 tablespoons butter

1 yellow onion (diced)

6 garlic cloves (minced)

10 ounces mushrooms (I use shiitake and crimini, but whatever is available)

1 cup wild rice

6 cups chicken broth

1 cup heavy cream

salt and pepper

Parsley for garnish

In large stockpot, place butter and heat over medium heat. Add onion, garlic, and mushrooms. Cook over low- medium heat to soften onions and mushrooms but not brown anything. About 10 minutes. Add rice, broth and season with salt and pepper. Bring to simmer, and cook until rice is al dente. About 20-30 minutes.

While rice is cooking in large skillet add 1 tablespoon vegetable oil over medium-high heat. Season chicken thighs lightly with salt and pepper. Add to hot oil and brown on each side. About 3-4 minutes each side. It does not need to be cooked through. Remove and set aside to cool. Once cool enough to handle, chop into bite sized pieces and add to pot.

Once chicken is added, cook another 10-15 minutes at a simmer. Add cream. Adjust seasoning. Serve and top with fresh parsley.