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

1. In rice cooker or on stove, cook rice with 1 cup water
2. Saute onions, celery, garlic, and mushrooms in butter
3. Add herbs and let veggies soften.
4. 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)
5. Add rice, chicken, and coconut milk
6. simmer 20 minutes till rice is soft
7. 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