CREAMY WILD RICE and MUSHROOM SOUP
Directions
- 1Heat 2 tablespoons of butter and 2 tablespoons of olive oil on medium-high heat.
- 2Add 1 pound of sliced mushrooms to the pot.
- 3Mix the mushrooms and cook for about 10 minutes.
- 4Add 1 tablespoon of Worcestershire sauce and continue cooking for 18 minutes total.
- 5Remove the mushrooms from the pot and set aside.
- 6Add 2 tablespoons of butter and 2 tablespoons of olive oil to the pot.
- 7Add one yellow onion, one cup of carrots, and one cup of celery to the pot.
- 8Once veggies are soft, add 6 cloves of minced garlic.
- 9Add 1 teaspoon of paprika, 1 teaspoon of thyme, 1 teaspoon of oregano, 1 teaspoon of rubbed sage, and 1 teaspoon of dill.
- 10Add red pepper flakes and a big pinch of pepper.
- 11Mix it up.
- 12Add a quarter cup of flour.
- 13Add the mushrooms back in.
- 14Add one cup of wild rice blend.
- 15Add 2 tablespoons of beef base and 6 cups of water.
- 16Scrape up the bits from the bottom of the pot.
- 17Bring to a boil, then lower to a simmer and cover for 45 minutes to an hour.
- 18After 45 minutes, add 2 cups of half and half.
- 19Add the juice of one lemon and one tablespoon of balsamic vinegar.
- 20Taste and add a big pinch of salt.
- 21Cook for a total of one hour until done.
Ingredients
- 4 tablespoons Butter
- 4 tablespoons Olive Oil
- 1 pound Mushrooms
- 1 tablespoon Worcestershire Sauce
- 1 Yellow Onion
- 1 cup Carrots
- 1 cup Celery
- 6 cloves Garlic
- 1 teaspoon Paprika
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 1 teaspoon Rubbed Sage
- 1 teaspoon Dill
- 0.25 teaspoon Red Pepper flakes
- 0.5 teaspoon Pepper
- 0.25 cup Flour
- 1 cup Wild Rice Blend
- 2 tablespoons Beef Base
- 6 cups Water
- 2 cups Half and half
- 1 lemon Lemon juice
- 1 tablespoon Balsamic Vinegar
- pinch Salt
Equipment
potladlestrainerlemon squeezer
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