This soup happened after a recent trip to Costco where I bought most of these ingredients.
Baby portobello mushrooms, rotisserie chicken, garbanzo beans - not shown, petite Romaine, bell peppers, Better Than Bouillon, Vidalia onions. . .so much good stuff!
Slice and roast 24oz. baby portobello mushrooms that were drizzled with EVOO and seasoned. Toss or stir a couple times during roasting, at 400° for about 30 minutes. Stay with them so they don't scorch. Meanwhile...
Chop the vegetables, then sauté them, with the rice, in 2-3T EVOO until the rice starts to snap.
3 big carrots
2 stalks celery
1/3 red bell pepper
6 big cloves garlic
1 lg. Vidalia onion
1c wild rice-brown rice
Add 32-48oz. water, 2-3T chicken soup base, and simmer, covered for an hour. Then add:
the roasted mushrooms
8oz. cut up roasted chicken
1 chopped dark green Romaine
1 can cream of mushroom soup
1 can drained-rinsed garbanzo beans
garlic salt and pepper
Simmer another 15 minutes or so until the rice and carrots are fully cooked. This is a wonderful, hearty soup for snowy winter days. . .Lin
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