Chicken Soup with Wild Rice and Fresh Greens

Ingredients

1 tablespoon olive oil

1 large onion (about 4 cups), chopped

4 or 5 minced garlic cloves

1 or 2 tsp basil

1 cup sliced carrots

2 cups (8 oz) sliced or chopped mushrooms

2 cups chopped cooked chicken

6 cups chicken broth

1 to 2 cups cooked brown and/or wild rice, cooked in chicken broth

2 to 4 T soy sauce

1 or 2 tsp chili garlic sauce

3 or 4 whole cloves

4 cups bok choy, napa cabbage, and/or spinach, sliced

4 scallions, sliced

Salt and pepper to taste

Directions

In large soup pot, heat oil over medium heat, cook onion and garlic, stirring occasionally, for 5 minutes or until onion is softened. Add dried basil.

Add carrots and cook until carrots start to soften.

In separate pan sauté mushrooms in olive oil and add to soup pot.

Add chicken, broth, wild rice, brown rice, soy sauce, chili garlic sauce, and clove.

Simmer for 15 to 20 minutes. 

Just before serving add fresh greens and scallions, stir, and serve.

The soup can be made ahead of time without the fresh greens and scallions.  When ready to serve, warm up only as much as will be used, add a proportionate amount of fresh greens and scallions, and serve. 
Or, Add the greens and scallions as toppings to individual servings.  Upon mixing in with the warm soup they soften slightly and stay green.

Chilii-garlic sauce can be found in Asian food stores and many grocery stores carrying ethnic foods. Extra chili-garlic sauce can be added to individual servings for those who want a little more zip.