Thou was not taken because we were too hungry to wait for pics
when we ate it the first time, and then I froze the remainder too quickly.
As I've said before...is there anything more soul-warming than a nice thick bowl of soup on a blustery winter day? Well, other than a kitten on your lap, or a roaring fireplace, or a toasty laptop on your lap....
I saw this recipe in a recent issue of Rachael Ray's magazine and let's face it—while RR pushes fresh ingredients, she's not exactly pushing low-cal, low-fat options. Nonetheless, I love her despite her annoying perkiness. And I love the ease of her recipes. I thrive on the challenges of figuring out how I can make them (and anyone else's) more "figure-friendly." And interestingly enough, the recipe she printed was actually a remake of an even fattier reader submitted recipe.
This soup was soooooo good. And hearty! My husband and I actually ate it for dinner one night on its own. And soup is rarely enough to serve as the main course around here. Enjoy!
1 ounce mixed dried mushrooms
7 cups fat-free, low-sodium chicken broth
2 tablespoons extra virgin olive oil
3 large carrots, peeled and sliced
1 onion, coarsely chopped
2 tablespoons fresh thyme leaves
6 ounces long grain and wild rice mix
12 ounces crimini mushrooms, sliced
1 (4 ounce) skinless, boneless chicken breast
1/2 cup light cream
salt and pepper to taste
Place the dried mushrooms and 1 cup chicken broth in the bowl of a food processor, and soak for 10 minutes. Process until coarsely chopped; set aside.
In a Dutch oven, heat the olive oil over medium heat. Add carrots, onion, and thyme and cook for about 5-7 minutes. Add processed mushrooms, stir, and cook for one minute.
Stir in 5 cups of chicken broth, rice and mushrooms and bring to a boil. Add chicken breast, lower heat to a simmer, and stir occasionally. Simmer for about 25 minutes, or until rice is tender and chicken is cooked through. Transfer cooked chicken to a plate and shred; add shredded chicken back to the pot. Stir in the cream, remaining cup of chicken broth, season with salt and pepper, and simmer for 5 minutes.
Yields 8 servings (1 serving=1 heaping 1/2 cup plus about an extra 1/4 of broth)
4 points per serving