Cooking w/ the Crane: Wild Rice & Mushroom Soup

Hey Everyone!

As you can tell...this is NOT a normal video but I enjoyed making it for you. And as my channel name says, this is the And More part of the Traveling Crane. I wanted to add cooking video's to my channel but did not want to make too many, so these videos will be few and far between.

I give my dad credit for everything, and I'm giving him credit for teaching me this skill. I probably paid more attention in the kitchen then I did in the wood shop. Cooking is a skill and I happy that I paid attention like I did. Baking cakes, cookies, pies, etc. is probably my favorite (I see a humming bird cake in the future :) ), but meals like breakfast and dinner are an everyday thing for me and I like to try different recipes. This is one of those recipes. I came across this on Pinterest and I am sure their are plenty of recipes like this one out there. I did tweak the recipe by adding chicken,. Now this is a staple in my household.

With that said. I hope you enjoyed this video and if you try it out, please let me know what you think below in the comments. Thank you watching, thank you for the support and if you are feeling up to it, help out with gas prices and send a super thanks!

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Wild Rice & Mushroom Soup

Ingredients
1 1/2 cups Cooked Chicken (shredded) *
2-3 Carrots diced
2-3 Celery diced
1 medium Onion diced
1 lbs or 2 packages of Cremini Mushrooms
2 cloves Garlic (minced)
6 cups Low Sodium Chicken Broth*
1 1/2 cup Wild Rice*
4 tbsp Butter (divided)
1 cup Milk or Cream*
1 cup Parmigiano Reggiano
salt & pepper to taste*

* I used 2 chicken breast cooked in my air fryer. You can also use a rotisserie chicken that has been shredded. I love cremini mushrooms, but you can use baby bella's if you want or even button mushrooms. For the Wild rice, if you don't have any, you can use regular white rice. This will work just as well. My wild rice is a combination of Basmati brown rice, soft white wheat, Rye berries & wild rice. What ever rice you use, will determine your cooking time. My blend calls for 45mins. If you use heavy cream, your soup will be creamier. I used salted butter, but low sodium broth. So I didn't really need to add anymore salt to the soup. Be careful you don't over salt the soup.

directions

1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
2. Melt the butter in the pan, add the onions, carrots, celery and garlic. add salt and pepper and cooking until onions are translucent.
3. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 45 minutes.
4. Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.