Soup 2: Chicken, Mushroom, Rice and Miso Soup

My second soup this fall was what I'd describe as a kitchen sink soup... soup is one of those lovely ways to use up random bits in the refrigerator and that is how this soup came to be. It was actually very tasty. 

The ingredients (except for the bacon) are quite healthy, There's other vegetables besides the mushrooms so it made it a very fallish soup with the additional root vegetables
Here's my recipe: 

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Ingredients;
2 Cups Shiitake Mushrooms sliced ( I like little strips of in this but you can chop if you like)
4 Chicken thighs 
2 Medium Parsnips 
2 Large Carrot
1 Stalk Celery 
1 Medium Leek
​1 Cup Wild Rice Blend (Uncooked),
1 TBS Minced Garlic 
2 TBS White Miso 
1 TBS Better than bullion chicken base 
Soy sauce to taste I just poured prob about 2 tbs,
Mirin also to taste I probably did 1/4 cup
About 6 cups of water. 
Salt and pepper. 
Olive Oil

Directions:
Prep you leek by mincing the white and light green parts. 
Prep your vegetables by cutting into bite size pieces and slicing the mushrooms. 
Cut the chicken into small bite size pieces.
Rinse your rice.
In a large soup pot (about 5 quart ) drizzle some olive oil and saute the chicken till browned, Remove to bowl and set aside. 
In the same pan saute the leeks and vegetables till softened 
Add the chicken back to the pot
Add the garlic, miso, and better than bullion and mix thoroughly. 
Add in the wild rice and mix again. 
Add the water, soy sauce and mirin. 
Simmer at least an hour. Add salt and pepper to taste. 
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