Chicken-Wild Rice Soup with Butternut Squash and Pecans

Chicken-Wild Rice Soup with Butternut Squash and Pecans

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Ingredients

  • 1 cup wild rice
  • 1 tablespoon each butter and olive oil
  • 1 1/2 cups diced onions
  • 2 cups diced celery
  • 1 cup sliced carrots
  • 1 cup diced butternut squash
  • Kosher salt, fresh ground black pepper, and crushed red pepper
  • 3 tablespoons chopped mixed fresh herbs:  sage, rosemary, and thyme (or 2 teaspoons mixed dried -- can substitute Herbes de Provence)
  • 1 large garlic clove, minced
  • 5-6 chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1/4 cup dry white wine
  • 2 quarts chicken stock
  • 1 cup water
  • 1/2 cup whole milk or half-and-half
  • 2 tablespoons sherry
  • 1/2 cup chopped, toasted pecans (toast in small skillet on low for 5 minutes)
  • 1 cup sautéed mushrooms, optional
Read the whole recipe on More Time at the Table