adapted from Kitchen Parade
5 cups chicken stock, or broth
1 tablespoon olive oil
1 medium onion, diced
1 carrot, peeled and sliced or diced
about 6 ounces mushrooms, thickly sliced
1/4 teaspoon dried thyme- recipe calls for 1/2 teaspoon
1/2 teaspoon Kosher salt
1 stalk celery, sliced
2 cups of butternut squash, peeled and diced
2/3 cup of wild rice - I used Lundberg's Wild Blend rice
2 cups of cooked chicken or turkey
Heat the olive oil in a dutch oven over medium heat; add the diced onion, carrot, sliced mushrooms, thyme and the kosher salt. Cook until the mushrooms cook off all their liquid. Add the chicken stock and rice. Bring to a boil, reduce heat to a simmer and cover the pot. Simmer for 15 minutes and then add the celery and diced butternut squash to the pot. Cook until the rice is done, about another 30 minutes, ( 45 min. total cooking time). Stir in the chicken and season to taste with salt and pepper. Ladle into bowls and enjoy!
NOTE: When reheating the soup, you may have to add more chicken stock to the soup as the rice absorbs the liquid. According to Alana at Kitchen Parade, this soup does not freeze well. But we didn't have any left to freeze!
Also, she states that different wild rices may require different cooking times. Native wild rice may cook in 30 minutes, while commercial wild rice will take 45-60 minutes. I learned something new!
Also (again), you can add the butternut to the pot when you add the broth, but I was afraid it would be too mushy with the 45 minute cooking time, so added it a bit later.