Coconut Cream of Mushroom Soup
1 cup brown rice
1 tbs olive oil
4-6 tbs butter (use only olive oil for dairy-free version)
1 large red onion, chopped
6-8 garlic cloves, minced
4 celery ribs, chopped
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried marjoram
8 cups sliced fresh mushrooms (we used baby portobello)
3 cups chicken broth
2 chicken breasts (shredded)
2 cans coconut milk
- In rice cooker or on stove, cook rice with 1 cup water
- Saute onions, celery, garlic, and mushrooms in butter
- Add herbs and let veggies soften.
- Blend veggies and broth till smooth (I also like to leave some in a separate bowl to put on the designer & I’s soup…the kiddos prefer it smooth)
- Add rice, chicken, and coconut milk
- simmer 20 minutes till rice is soft
- salt and pepper to taste
serves 8-10
*for fabulous chicken & broth, slow cook a whole chicken in a large crock-pot for 4-6 hours with enough water to nearly cover the chicken*
We’ve had it with and without the chicken…still filling without. 🙂 xoxo ~ katrina