Creamy Wild Rice and Mushroom Soup
Equipment
- Dutch oven or soup pot
- Measuring cups & spoons
- Wooden Spoon
Ingredients
- 1 cup Wild Rice Blend
- 1 medium Onion chopped
- 3 ribs Celery chopped
- 3 medium Carrots chopped
- 3 cloves Garlic chopped (garlic powder is fine too)
- 1 handful Mushrooms
- 4 tbsp butter divided
- 1/2 cup all purpose flour gluten-free if needed
- 4 cups Chicken broth
- 2 cups half and half
- 1 1/2 tsp crushed rosemary fresh or dried
- 1 1/2 tsp thyme fresh or dried
- 1 1/2 tsp salt
- 1 tsp pepper
Instructions
- In your pot, combine wild rice blend, and chicken broth. Heat until boiling and then reduce heat to simmer for 10-15 minutes (until rice is tender)
- Meanwhile in your frying pan, add 2 tablespoons of butter and cook the celery, onion, and carrots until tender. Once they are tender, throw in the chopped mushrooms.
- Next, add the remaining butter and add flour, mix well and cook for about 2-3 minutes.
- Add the veggies to the rice and broth after it has been simmering for at least 10 minutes. Mix well, the soup will start to thicken.
- Once it has thickened, add the half and half and remaining seasonings.
- When the cream is fully incorporated, it's ready to serve! Serve with a warm slice of sourdough with butter if desired!
Notes
If you like a thinner soup, reduce the flour by half, and if needed, add a little more cream.
When reheating the soup, you may need to add more cream as it will become pretty thick after cooling.