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30 Recipes Collection

Soup       

Number28

Wild Rice and Mushroom Soup

What you Need

Cutting Board and Carving Knife
Kettle
Cooking Spoon
Whisk

¼ cup (2 oz) butter

1 cup long grain wild rice blend

6 cups (48 oz) chicken broth

2 tablespoons flour

1 cup half & half

1 pound (16 oz) mushrooms, sliced

2 (~1 cup) carrots, diced

2 ribs celery, diced (~1 cup)

1 large onion, diced (~1 cup)

3 cloves garlic, minced

½ tablespoon ginger root, minced

1 tablespoon fresh parsley

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 tablespoon fresh basil leaves

1 tablespoon fresh sage

½ teaspoon salt

¼ teaspoon black pepper

What to do

What to Do

In a stock pot over medium heat, melt butter; add mushrooms, carrots, celery, onion, garlic and ginger; sauté until tender (~10 minutes).
Add rice, chicken broth, parsley, thyme, rosemary, basil, sage, salt and pepper; bring mixture to a boil; reduce heat to low; cover and simmer one hour, stirring occasionally.
Whisk together flour and half & half; add to soup; stir well; simmer uncovered 10 minutes more.
Halve it, double it, triple it…just do the math!
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 351; Total fat 17.3g 27%; Saturated fat 6.4g 32%; Cholesterol 105mg 35%; Sodium 526mg 22%; Carbohydrates 14g 5%; Fiber 3g 21%; Sugars 5g 10%; Protein 34g 68%; Based on DV of 2000 calories per day
Note
You may wish to place fresh herbs in a muslin sachet or infuser ball; remove before serving. Otherwise, chop your herbs fine and add directly to soup.
Great with a side salad!
great with a side salad!
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