looking for the "holiday harvest soup" recipe from super salad it has chicken and rice and mushrooms,

Question

maybe barley? no one is telling

Answer 1

Golden Harvest Soup

Ingredients

3 butternut squashes

3 kabocha or hubbard squashes

4 leeks

1 Tbsp (15mL) olive oil

8 cups (1.9L) stock or water*

1/2 cup (10g) rolled oats

1 tsp (6g) sea salt*

1/4 tsp (1g) white pepper

1 tsp (2g) nutmeg

1 tsp (2g) cinnamon

Directions

Clean and halve each squash from top to bottom. Remove seeds. Lay squash halves face down and cut across in 1/2-inch (1.25cm) slices. Cut the skin off each piece and then chop into 1/4-inch (0.5cm) chunks. Clean leeks and cut on the diagonal in 1/4-inch (0.5cm) pieces. Set aside one cup.

In a large stock pot, sauté the rest of the leeks in oil for 1 minute. Add the squash and sauté for another 5 minutes. Add the stock or water and bring to a boil, then turn flame down and let simmer for 5 minutes.

Add oats and simmer 5 minutes. Add salt, pepper, nutmeg and cinnamon and let simmer 5 to 10 minutes, until the squash is soft. Purée in a food processor until very smooth. Press soup through a fine-meshed sieve if a smoother texture is desired. Transfer soup back to pot and keep warm.

In a small skillet, sauté the remaining 1 cup (180g) of leeks in a little olive oil, scatter over warm soup, and serve.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. If you are allergic to soy, be sure the broth you choose is soy-free, as broths frequently contain hydrolized vegetable protein from soy.

Answer 2

White Bean Chicken Chili
Chicken breasts cooked with great northern beans, white corn, and green chilies, seasoned with onion, garlic, cumin, chili powder, and cilantro.

Ingredients:
3 boneless, skinless chicken breasts
2 or 3 tbsp. olive oil
1 tbsp minced garlic
1/2 of a white onion, diced
Chili powder to taste
1 lime wedge
2, 15 oz. cans great northern beans (don't drain)
1 can white shoepeg corn
1 can green chilies
1 1/2 tsp. ground cumin
Ground red pepper to taste
4 or 5 cilantro leaves
2 chopped green onions Shredded pepper-jack cheese for topping
Method
Cube and cook chicken in olive oil with minced garlic and diced white onion. Sprinkle with chili powder and juice from lime wedge. Transfer to a large soup pot; add beans with their liquid (do not drain.) Add corn and green chilies, cumin, and red pepper (use sparingly.) If desired add more chili powder. Add cilantro leaves. Cook on medium heat for 5-10 minutes, covered. Uncover. Reduce heat to medium-low and simmer for a few more minutes until heated through. Sprinkle chopped green onion on each serving with desired amount of shredded pepper-jack cheese. Serves 3-4 depending on appetites!!

Notes: Amount of chicken and corn should be adjusted according to number of people served. I hope you enjoy!

Number of servings: 3-4