This soup is so bright and fresh, you’ll want it all winter long (and maybe all summer, too.) You might want to double the recipe.
Heat oil in large pot. Saute onion, celery, and carrots until slightly softened. (Add a bit of water if needed.) Push vegetables aside and add mushrooms, cooking lightly on both sides. Add garlic, stir, and cook for a minute or two longer.
Add stock, cream of chicken soup, basil (if using dried), pepper, rices, juice of one lemon. Bring to a simmer, cover and simmer for 40 minutes until wild rice is tender. If using any leftover ham, turkey or chicken, or the option for fresh basil, add at the end and allow to just heat through.
Note on Chicken Stock: This is not a “thick” soup, so if you’d like, hold back a bit on some of the stock (say two cups) until the end and add it if you wish. It is also not so particular that if you are using canned or boxed stock that you can’t just approximate amounts so you don’t have any leftover stock or aren’t opening another box or can for an ounce or so.
Keywords: Bargain Meal of the Week, Carrots, Chicken, Chicken Stock, Freezes Well, leftover ham, leftover turkey, Lemon, mushrooms, Rice, Soup, Turkey, White sauce, Wild Rice