CREAMY WILD RICE and MUSHROOM SOUP

60 mins
Serves 1
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Directions

  1. 1Heat 2 tablespoons of butter and 2 tablespoons of olive oil on medium-high heat.
  2. 2Add 1 pound of sliced mushrooms to the pot.
  3. 3Mix the mushrooms and cook for about 10 minutes.
  4. 4Add 1 tablespoon of Worcestershire sauce and continue cooking for 18 minutes total.
  5. 5Remove the mushrooms from the pot and set aside.
  6. 6Add 2 tablespoons of butter and 2 tablespoons of olive oil to the pot.
  7. 7Add one yellow onion, one cup of carrots, and one cup of celery to the pot.
  8. 8Once veggies are soft, add 6 cloves of minced garlic.
  9. 9Add 1 teaspoon of paprika, 1 teaspoon of thyme, 1 teaspoon of oregano, 1 teaspoon of rubbed sage, and 1 teaspoon of dill.
  10. 10Add red pepper flakes and a big pinch of pepper.
  11. 11Mix it up.
  12. 12Add a quarter cup of flour.
  13. 13Add the mushrooms back in.
  14. 14Add one cup of wild rice blend.
  15. 15Add 2 tablespoons of beef base and 6 cups of water.
  16. 16Scrape up the bits from the bottom of the pot.
  17. 17Bring to a boil, then lower to a simmer and cover for 45 minutes to an hour.
  18. 18After 45 minutes, add 2 cups of half and half.
  19. 19Add the juice of one lemon and one tablespoon of balsamic vinegar.
  20. 20Taste and add a big pinch of salt.
  21. 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