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
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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