Monday, February 1, 2016

Mushroom Wild Rice Soup

There is still time in the winter to share one more warm winter soup recipe before spring starts to tease us with its warmth.  This is surely a family favorite.

Mushroom Wild Rice Soup
1 box long grain wild rice, prepared according to boxed directions
1/2 cup butter
2 carrots, sliced into coins
2 celery ribs, chopped
1 pound sliced fresh mushrooms
1 medium onion, chopped
1/2 cup all purpose flour
4 cups water
4 chicken bouillon cubes
2 cups half and half
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper

Start by preparing long grain wild rice according to directions on the box.  Meanwhile, in a dutch oven melt butter and add carrots, celery, mushrooms and onions.  Cook and stir until tender.  Stir in flour and cook for 1-2 minutes.  Whisk water and chicken bouillon cubes into mixture.  Bring to a boil whisking out any flour chunks, if needed.  Add the rest of the ingredients.  Reduce heat and simmer covered for 20 minutes, stirring occasionally.

Tip:

  • You can decrease the amount of fat by substituting milk in place of the half and half.  I would still recommend using some of the half and half just to keep that creamy consistency.
  • You can substitute chicken or turkey in place of the mushrooms which is yummy as well. 
  • Buy whole mushrooms and slice them yourself to save some money.
  • Enjoy!

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