Mushroom Chicken and Wild Rice Soup & Roasted Butternut Squash Salad

Mushroom Chicken & Wild Rice Soup

Ingredients

  • 1 tbsp olive oil

  • 1 large yellow onion, finely chopped

  • 2 carrots, diced

  • 4 garlic cloves, minced

  • 1.1 pounds/500 g cremini mushrooms, finely sliced

  • 1 tsp each: black pepper, sweet paprika, dried thyme, dried rosemary

  • 3/4 cup wild rice, quick-cooking

  • 4 cups /1 L chicken broth

  • 2 tbsp low sodium soy sauce

  • 2 chicken breast fillets

  • 1 cup heavy cream

  • 3 tbs chopped parsley, more for serving

Instructions

  1. Get all the prep done before you start cooking: slice the mushrooms, mince the garlic, finely chop the onion, peel and thinly slice the carrots. Chop the parsley.

  2. Heat oil over medium low in a large pot. Add carrot, onion and garlic. Cook until soft and fragrant, about 3 minutes. 

  3. Increase heat to medium high and add mushrooms. Cook until they release the moisture and start to brown. Stir in pepper, paprika, thyme and rosemary. Add the rice and stir to combine. 

  4. Pour in chicken broth, bring to a boil. Add soy sauce and chicken fillets. Cover the pot and lower the heat. Simmer for 15 minutes.

  5. When ready, remove the chicken fillets and place onto a clean plate. Add cream and parsley. Simmer, uncovered, for 5 minutes. 

  6. In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Return chicken to the pot. Taste, and adjust salt. Serve!

*In flyer November 5 - 11, 2023
Recipe and photo credit: Serving Dumplings

Roasted Butternut Squash Salad

Ingredients

For the Roasted Squash

  • 2 cups butternut squash cubed into ½-inch cubes

  • 2 tbs olive oil

  • 1 tsp salt

For the Salad

  • 5 ounces mixed baby greens

  • ¼ cup dried cranberries

  • ⅓ cup feta cheese crumbled

  • 1 large bartlett pear cubed into ½-inch cubes

  • 2 tbs walnuts, chopped 

For the Apple Cider Viniagrette

  • ¼ cup apple cider vinegar

  • 2 tbs honey or maple syrup

  • 1 tsp minced garlic

  • 1 tsp salt

  • 1/2 tsp pepper

  • ½ cup extra virgin olive oil

Instructions

  1. Roast the Butternut Squash. Toss the cubed squash in 2 teaspoons of oil and season with salt and pepper. Roast at 400 degrees for 40 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad. 

  2. Prepare the Dressing. In a small mixing bowl, mix together the apple cider vinegar, honey, garlic, salt, and pepper together. Slowly whisk in olive oil.

  3. Toast the Nuts. If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 3-4 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts. 

  4. Assemble Salad. Mix the greens with ¼ cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side. 

*In flyer November 5 - 11, 2023
Recipe and photo credit: A Mind Full Mom

Annah Kassen