Creamy Wild Rice and Mushroom Soup
Serves 1
Directions
- 1Sauté sliced mushrooms in butter and olive oil.
- 2Stir in Worcestershire sauce.
- 3Add diced onion, carrots, and celery.
- 4Add minced garlic, paprika, dried thyme, dried oregano, rubbed sage, dried dill, pepper, and red pepper flakes.
- 5Stir in the flour.
- 6Add the uncooked wild-brown rice blend.
- 7Add beef base and water, and simmer until rice is cooked.
- 8Stir in the half and half.
- 9Finish by adding balsamic vinegar and lemon juice.
Ingredients
- 4 tbsp butter
- 4 tbsp olive oil
- 1 lb mushroom, thinly sliced
- 1 tbsp worcestershire sauce
- 1 small yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 clove garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp rubbed sage
- 1 tsp dried dill
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1/4 cup flour
- 1 cup wild-brown rice blend
- 2 tbsp beef base
- 6 cup water
- 2 cup half and half
- 1 tbsp balsamic vinegar
- 1 whole lemon juice
