Groats, Wild Rice and Creamy Chicken Soup
Author: Gluten-Free Prairie
Recipe type: Soups Stews Gravies
Serves: 6-8
- ½ Cup Gluten-Free Prairie Oat Groats (**cooked)
- ½ Cup Wild Rice – I love Lundbergs (**cooked)
- (** I cook them together in a rice cooker. On the stove top works great too)
- 2 TB Safflower Oil
- 2 TB Butter
- 4 cloves garlic (minced)
- 1 sweet onion (chopped)
- 4 stalks celery
- 4 carrots chopped
- 8 oz criminy mushrooms (loosely chopped)
- 2 TB Gluten-Free Prairie Toasted Oat Flour
- 4 C Chicken Broth (devided)
- 1-2 tsp Better than Bouillon (to taste – it can be quite salty)
- Fresh or dried Rosemary, Thyme (1-2 TB to taste)
- ¼ Cup Heavy Whipping Cream or ½ & ½ (optional)
- Salt and Pepper (to taste)
- Sautee onions, garlic and celery in oil and butter until slightly soft. (my Lodge cast iron skillet is my very favorite)
- Add mushrooms and continue cooking until soft.
- Whisk GFP Oat Flour into 2 cups of chicken broth until completely blended.
- Heat vegetables in pan until steaming – stirring to keep from sticking.
- Whisk oat flour broth into the pan a bit at a time. Keeping the pan very hot as you blend it in.
- Continue whisking and stirring broth & vegetable mixture constantly as it thickens. (6-8 min)
- Add remaining 2 cups of broth and 1-2 tsp of Better than Bouillon. Stir until completely integrated.
- Stir in cooked GFP Oat Groats and wild rice.
- Lower heat and cover. Simmer for 20 min.
- Remove from heat and slowly stir in cream or ½ & ½ if using
- Add salt and pepper to taste.
- Enjoy.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/creamy-chicken-soup-groats-wild-rice/
3.5.3226