Chicken Rice Soup with Pumpkin Bread

Quick post... Chicken and Rice soup and Pumpkin Bread:

Take one Fall day, overcast and cool out, high of maybe 63;

Sunday, so Hubby and kids are home; burn some Fall scented candles and

make SOUP!

Chicken Rice Soup:

1/2 cup sliced fresh mushrooms (I used creminis)

1/2 cup chopped onion

2 tsp. vegetable oil

1 32 ounce carton of chicken broth, more to taste if needed

2 12.5 oz cans of chopped chicken, no need to drain

1/2 cup chopped carrots

1 cup chopped green beans (I used frozen)

1 package long grain wild rice mix with seasoning packet (I used Uncle Ben's)

1 tbls. poultry seasoning

1 tbls. garlic salt

Saute onion and mushrooms in oil till tender. Mix in other ingredients. Bring to a boil. Simmer on low heat covered for 20 minutes.

Enjoy with pumpkin bread, either homemade or cheat for goodness sakes and make it from a box, I use Pillsbury Quick bread and it's our favorite!

Did I mention I love Fall?