1. In a large saucepan, heat oil and butter over medium heat. Add leek, mushrooms, shredded carrots and stir to coat. Sprinkle lightly with salt. Increase heat to medium and cook 3-4 minutes, until vegetables begin to soften. Cover saucepan, reduce heat to low and let vegetables sweat 5 minutes, stirring occasionally, until mushrooms darken and release juices. Pour in stock and 4 cups water. Add garlic powder, pepper, herbs, and bouillon and stir. Increase heat to medium and bring to a gentle boil. Add rice and chicken. Sit to heat through. Adjust seasoning to taste, keeping in mind chicken lends flavor and bouillon both flavor and salt.
2. Soup can be served as is. For a richer, creamy version, add dairy products and cornstarch slurry. Quickly bring soup back to a low boil for 1 minute, stirring constantly, while liquid thickens. Adjust seasoning to taste.
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1294 (61%)|
|Amt Per Serving||% DV|
|Total Fat 143.8g||192 %|
|Saturated Fat 43.5g||218 %|
|Monounsaturated Fat 58.5g|
|Polyunsanturated Fat 29.7g|
|Cholesterol 691.7mg||213 %|
|Sodium 1057.4mg||36 %|
|Potassium 2114.9mg||56 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 25.7g|
|Protein 172.2g||246 %|
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Calories per serving: 2131
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