Winter has ended here in Arizona, and it feels like we skipped right over Spring. Today we hit 90 degrees and I am afraid there is no going back! So, as my farewell to Winter and Spring, I thought I would share a soup recipe. This recipe comes to me from my good friend, Jen. She has talked about this soup and how I must try it and how her whole family loves it. I tried it and I loved it! First of all, I love wild rice. I also love mushrooms. Plus, this soup is packed with lots of other veggies that make it healthy and a meal in itself. Look at these colors!

So thank you, Jen. It is just as wonderful as you said, and my kids loved it!

Wild Rice and Chicken Soup

• 1 (6 ounce) box of Uncle Ben’s Long Grain and Wild Rice Mix
• 1 Tablespoon olive oil
• 1 1/2 cup chopped red onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 package sliced mushrooms
• 3 cup shredded chicken
• 1/4 cup flour
• 1/4 teaspoon thyme
• 2 cup water
• 2 (15 ounce) cans of chicken broth
• 1 (12 ounce) can evaporated milk

Prepare rice as directed on box and set aside. Saute the onion, celery, carrots, garlic and mushrooms in olive oil for 6 minutes. Add the flour and thyme. Stir to coat. Cook one minute. Then add water, chicken broth, and milk. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in rice and chicken.