Friday, October 17, 2014

Wild chicken soup

2 handfuls sliced Shiitake mushrooms
6 rainbow carrots
1 bunch Asparagus
1 Leek
3 stalks Celery 
1 Yellow onion
4-6 cloves Garlic 
Salt and pepper
Rosemarry 
Bay leaves
1 & 1/2 box Vegitable broth
6 cups water
Wild rice
2 split chicken halves



In a large soup pot boil chicken and water with salt and pepper. Wind chicken starts to fall off the bone remove the chicken from the bones and place chicken back in the pot with remaining stock. Add vegetable broth and start adding vegetables. In a separate sauce pan brown wild rice with butter. Add rice and spices to soup. Mushrooms should be the last ingredient added to the soup. Simmer on low for another 2 hours. Serve this hearty soup warm.