Wild Rice, Chicken and Mushroom Soup

• 3 - 14 oz. cans of fat-free Chicken Broth
• 1 pound fresh Mushrooms
• 1-1/2 cups brown and wild rice mix
• 1-1/4 pound skinless Chicken Breasts
• 2 cups chopped Celery (8-9 stalks)
• 2 small Onions
• 1-1/2 Tbl. Cajun seasoning (I use Joe's Stuff)
• 1/8 Tsp. Cayene Pepper
• Salt & pepper to taste

Cook rice in 3 cups of water. Bring to a boil, cover and reduce heat to low. Cover and cook for 40 minutes.

Place cooked rice and Chicken Broth in a large soup pot over medium-low heat.

Cut chicken into 1/4" cubes. In a skillet with a small amount of oil or margarine, cook over medium-high heat until tender.

Add the chicken to the soup pot, setting aside the pan with the chicken residue.

Finely chop the celery, onions and the stems of the mushrooms. Add to the same pan used for the chicken, and sautee over medium heat until onions are transparent. Cool, and place mixture in a blender. Puree until smooth.

Add the puree to the soup pot.

Slice the mushroom caps and sautee until tender.

Add the Mushroom caps to the soup pot, along with the Cajun seasoning and Cayene pepper.

Bring pot to a boil, cover and reduce heat to low. Cook for 45 minutes. Serve and enjoy.