Chicken ‘n Lime Wild Rice Soup
white and light green part only, diced finely
finely chopped (about 4 oz fresh)
long grain rice
In a large dutch oven saute onion and leeks in the vegetable oil till translucent- about 5 minutes. Add the carrots and mushrooms and cook another 4 minutes or so.
Rinse the long grain rice with cold water til the water runs clear. Add the wild rice and the long grain rice to the pot and stir to coat.
Add the broth, salt and pepper and chicken.
Bring to a simmer and simmer about 20 minutes. You can simmer longer over very low heat. Taste and adjust seasoning to taste.
Ladle into soup bowls and squeeze the juice of a quarter on top.