Just when I started to get excited about the sunny, warm spring weather, the cooler, rainy spring weather hit. It makes me sad, but I do love soup, so I declared this it soup/stew weekend. I had some of the TJ's Brown Rice blend on hand, as well as some chicken, so I decided to make a chicken and rice soup. I didn't want it creamy though, but I do love mushrooms in it. I went with a tomato and broth base. It was delicious and perfect for a chilly night. Next time I might try using wild mushrooms and wild rice.
Chicken and Rice Soup with Mushrooms and Tomatoes
1 yellow onion, minced
2 garlic cloves, minced
1 8 oz. carton of mushrooms, sliced
2 tbps. tomato paste
2/3 c. brown rice blend or brown basmati rice, rinsed
1 15 oz. can diced tomatoes
6 c. chicken stock
2 chicken breasts, poached and shredded
Salt and pepper
1/2 tsp. dried oregano
In a large soup pot over medium heat, saute onion, garlic and mushrooms for 5 minutes, or until softened.