Momma Wants Soup

Ingredients

• 1 tablespoon olive oil
• 1 rib fennel
• chopped
• 5 large carrots
• sliced
• 4 large celery ribs
• sliced
• 1 medium-large zucchini
• sliced
• 18 button mushrooms
• halved if desired
• 14 cup white wine (I used Ogio Pinot Grigio IGT)
• 9 cups low sodium chicken broth or 9 cups homemade chicken stock
• 3 tablespoons dried onion flakes
• 1 teaspoon dried rosemary
• 12 teaspoon black pepper
• 12 teaspoon kosher salt
• 14 cup wild rice
• 1 boneless skinless chicken thigh
• cooked and chopped
• 34 cup cooked cannellini beans
• 14 cup minced green onion

Instructions

1. In a large, deep pot, heat the oil over medium-high heat.
2. Add the fennel, carrots, celery, zucchini and mushrooms and cook until the vegetables have begun to soften and the mushrooms have begun to brown.
3. Raise the heat to high and pour in the wine, stirring vigorously, then pour in the stock.
4. Add onion flakes, rosemary, pepper, salt and wild rice.
5. Return to a boil, then reduce heat to a simmer and cook (uncovered) 20 minutes.
6. Stir in the cooked chicken, beans and green onion and cook a further 35 minutes.