Chicken and Rice Soup with Mushrooms and Tomatoes

Just when I started to get excited about the sunny, warm spring weather, the cooler, rainy spring weather hit. It makes me sad, but I do love soup, so I declared this it soup/stew weekend. I had some of the TJ's Brown Rice blend on hand, as well as some chicken, so I decided to make a chicken and rice soup. I didn't want it creamy though, but I do love mushrooms in it. I went with a tomato and broth base. It was delicious and perfect for a chilly night. Next time I might try using wild mushrooms and wild rice.

Chicken and Rice Soup with Mushrooms and Tomatoes

1 yellow onion, minced

2 garlic cloves, minced

1 8 oz. carton of mushrooms, sliced

2 tbps. tomato paste

2/3 c. brown rice blend or brown basmati rice, rinsed

1 15 oz. can diced tomatoes

6 c. chicken stock

2 chicken breasts, poached and shredded

Salt and pepper

1/2 tsp. dried oregano

Grated Parmesan

In a large soup pot over medium heat, saute onion, garlic and mushrooms for 5 minutes, or until softened.

Add tomato paste, diced tomatoes, stock, chicken, salt, pepper, and oregano.

Simmer for an hour or until rice is cooked.

Add more stock if desired.

Ladle into bowls, serve with grated parmesan.

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