Name: Chicken "Wild Rice" Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1/2 cup unsalted butter (1 stick, (or lard or butter-flavored coconut oil if dairy-free)); 1/2 cup onion (diced); 1/2 cup celery stalk (diced); 8 ounces mushrooms (sliced); 6 cups chicken broth (homemade or store-bought); 8 ounces cream cheese ((Kite Hill brand cream cheese style spread if dairy-free), softened); 2 cups chicken breasts (cooked an cubed); 1 teaspoon fresh thyme (finely chopped); 1/2 teaspoon Sea Salt; 1/2 teaspoon curry powder; 1/2 teaspoon dry mustard; 1/2 teaspoon dried parsley; 1/2 teaspoon black pepper; 1/2 pound chicken skin and fat; 1/2 teaspoon ghee ( or (or lard if dairy-free)); 2 tablespoons onion (finely diced); 1 small garlic (smashed to a paste or minced); 1/2 tablespoon sage (fresh leaves or other herb of choice, such as thyme); 1/2 teaspoon Sea Salt; 1/2 teaspoon black pepper; 1 pound bacon (diced, for crunchy "rice")

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