As beautiful as fall really is, seasonal colds often come with it. We’ve been feeling a bit under the weather around here and decided to whip up something to nourish and comfort. This soup totally did the trick! It’s soothing, sustaining, absolutely divine and full of health promoting ingredients.
According to Dr. Joel Fuhrman, Mushrooms can help boost the immune system, prevent respiratory infections and prevent breast cancer. (source)
Wild Rice is high in fiber and contains protein, minerals, vitamins and antioxidants. It can help support heart health, digestive health, boost the immune system and support weight loss. (source)
We’ve also added Turmeric to this incredible soup. It provides beautiful color to the soup and can have benefits such as lowering the risk of heart disease, improving brain function, lowering risk of brain diseases and preventing cancer. (source)
Onions can help support bone and connective tissue, have anti-inflammatory benefits, lower risk of several cancers and prevent bacterial infection. (source)
Garlic can help combat sickness, reduce blood pressure, improve cholesterol levels and prevent Alzheimer’s and dementia. (source)
After looking closely at all these lovely ingredients, it’s easy to see why they helped us to feel better! We also used some nourishing bone broth, which you can make in a pressure cooker for extra convenience. When you are feeling less than well the last thing you want to do is stand in the kitchen and chop veggies. Our Vidalia Chop Wizard came to the rescue once again What would usually take a lot of time and strength can be done in half the time. We actually use our Vidalia Chop Wizard for almost everything these days!
Another wonderful tool that makes this soup sensational, was our Enameled Lodge Pan. It always adds the most amazing flavor to everything we cook in it. All in all, this soup is one we will not soon forget!
Wild Rice and Mushroom Chicken Soup
- 2 Tbs. butter
- 1 large onion, chopped
- 6-8 cloves garlic, chopped
- 6-8 celery stalks, chopped
- 8-10 carrots, chopped
- 6-8 potatoes, chopped (we like to leave the peels on for extra nutrition)
- 2 cups cooked chicken
- 2 quarts chicken broth
- water as needed
- 1 Tbs. Real Salt
- 2 tsp. turmeric
- 2 tsp. thyme
- 1 tsp. rubbed sage
- ½ tsp. black pepper
- 2 bay leaves
- 2 cups cooked wild rice
- 10-15 mushrooms, sliced
In a Lodge Pan, sauté onion and garlic in butter until they start to sweat and turn a golden brown. Add celery and carrots and continue to cook until they turn vibrant in color. Add all remaining ingredients except wild rice and mushrooms, adding enough water to cover the vegetables by 1-2 inches. Bring to a boil and simmer until vegetables are tender. Add mushrooms and rice and continue to cook until mushrooms are slightly wilted.
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What is your favorite meal when you have a cold?
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