Wild Rice, Chicken, and Mushroom Soup

Instructions

• Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
• In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Sauté until soft, about 5-6 minutes.
• Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
• Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
• Add chicken and chicken stock to the pot. Season with remaining Butcher’s Blend. Bring to a boil, reduce heat to low, cover and simmer according to the length of time on the rice package.
• Remove chicken, shred, then add back to pot.
• Finish with heavy cream and garnish with parsley before serving.