No matter what horrors are besieging our lives, food reassures us that we can make it through one more day, and maybe tomorrow will look brighter. If there are too many bills and not enough money, if your child – human or critter – is sick and you are worried, if bombs are being dropped on your neighborhood and screams are echoing through the night:  food is there for you, taking away the pain, soothing your brow.

It is the mother we all want, even when the world tells us we are too old to need one. This soup will warm your soul as it fills your belly.

 

INGREDIENTS

1 Tbsp. olive oil

3 medium sized mushrooms, sliced

2 Tbsp. butter

1 onion, peeled and finely chopped

1 stick of celery, sliced

2 Tbsp. all-purpose flour

1/3 cup milk

1 cup basmati and wild rice blend (or long grain and wild rice blend)

½ cup white wine

4 cups hot chicken or vegetable stock (water plus a couple of stock cubes is fine)

1 tsp dried thyme

¼ tsp salt

¼ tsp black pepper

Juice of half a lemon

1/3 cup heavy cream

½ packed cup shredded gruyere cheese

2 cups leftover cooked, shredded chicken

2 Tbsp. fresh parsley, chopped

INSTRUCTIONS

Heat the oil in a large sauce, and fry the mushrooms on a medium heat until browned. Remove from the pan.

Melt the butter in the same pan, and fry the onions and celery for 4-5 minutes until softened. Add the flour to the pan, and stir together using a whisk, until the flour is incorporated with the vegetables and butter. Turn the heat up to high, and pour in the milk in a slow stream, whilst stirring with the whisk, until the milk is completely mixed in.

Add the rice and white wine, and stir. Then add in the stock and dried thyme and stir again. Bring to gentle bubble and simmer for 20 minutes – stirring 2 or 3 times during cooking. Test the rice – it should be cooked at this point (give it a couple more minutes if it needs it).

Add in the salt, pepper, lemon juice, cream, cheese, cooked chicken and the mushrooms. Stir together and test for seasoning. If you prefer your soup a little thinner, you can stir in a splash of milk.

Heat until the chicken is warmed through, then serve topped with fresh parsley.

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Quick Tip:  The secret ingredient in this recipe is the gruyere cheese, which adds a sweet, nutty, earthy taste. You could substitute Swiss or Parmesan, which would taste different, but still very good in this soup.

Recipe and image courtesy of Nicky at Simply Stacie