CREAM OF CHICKEN & WILD RICE SOUP (SERVES 4)

1 tablespoon Southern Olive Tuscan Herb Infused Olive Oil

2 cups sliced mushrooms (about 4 ounces)

¾ cup chopped celery

¾ cup chopped carrots

¼ cup chopped shallots (if available)

¼ cup all-purpose flour (I use GF Pamela’s Flour)

¼ teaspoon Southern Olive Black Truffle Sea Salt

¼ teaspoon ground pepper

4 cups low-sodium organic chicken broth

1 cup quick-cooking or instant wild rice

3 cups shredded cooked chicken (or TURKEY)

½ cup sour cream (can also use whole milk yogurt)

2 tablespoons chopped fresh parsley

1.Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, shallots, and cook until softened about 5 minutes. Add flour, salt and pepper, and cook stirring for 2 minutes more.

2.the rice is tender, about 5-7 minutes. (if you can’t find quick-cooking rice, make rice separately and add to broth. Stir in chicken, sour cream and parsley cook until heated through about 2 minutes more.