Creamy Chicken and Mushroom Soup with Wild Rice

Instructions

• 1. Cook the wild rice according to the NOTE or instructions on the packaging. Cook the chicken before you start making the soup.
• 2. Place the olive oil in a large soup pot on medium heat and add the sliced mushrooms and ½ tsp sea salt. Cook the mushrooms for approx. 5 minutes stirring a few times. Then place the mushrooms in a bowl and set aside. Reserve approx. ½ cup of the cooked mushrooms for serving.
• 3. In the same soup pot, add the chopped carrots and/or sweet potato, onion, garlic, thyme and sea salt. Place back on medium-high heat and add the chicken stock. Bring to a boil then reduce the heat to medium and simmer for approx. 15 minutes until the carrot/sweet potato is cooked through.
• 4. Add the cooked wild rice and cooked chicken and simmer a few more minutes until they are heated through. Add the black pepper essential oil, parsley essential oil and thyme essential oil and gently stir. Taste and season with a little more sea salt and culinary essential oils, if desired. Remember, as the essential oils are extremely potent, a little goes a long way so make sure to taste before adding after adding each drop.
• 5. Add the cream or coconut cream to the soup, stir and continue simmering on medium-low heat for approx. 5 – 10 minutes until heated through.
• 6. At this point, you can serve the soup or cool and chill it for up to 3 days. If chilling, gently reheat the soup stirring often.
• 7. When ready to serve the soup ladle into bowls and top with the reserved cooked mushrooms and a little fresh thyme or parsley if desired.