wild rice-mushroom soup

wild rice-mushroom soup
wild rice-mushroom soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 32 oz. veggie broth

  • 1 oz. porcini mushrooms

  • 2 tsp margarine

  • 1/2 c diced onion

  • 1/2 c diced carrot

  • 1/2 c diced celery

  • 2 c cooked wild rice

  • 1/2 tsp salt

  • 1/4 tsp dried thyme

  • 1/8 tsp sage

  • 1/8 tsp white pepper

  • 1/4 c all purpose flour

  • 1/2 c almond milk

Directions

bring 10 oz of broth to a boil in small saucepan; remove from heat. add mushrooms; let stand for 30 minutes. drain well, reserving liquid. coarsely chop mushrooms;set aside. melt margarine in dutch ovenover medium heat. add onion, carrot and celery; saute 5 minutes. add remaining broth, reserved mushroom liquid and mushrooms; bring to a boil. cover, reduce heat, and simmer 10 minutes. remove from heat. place half of mushroom mixture in container of an electric blender. cover and process until smooth. return mixture to pan; add rice and next 4 ingredients. cover and cook over medium-low heat 10 minutes. place flour in bowl. gradually add milk, stirring with a wire whisk until blended; add to soup. cook, uncovered, over medium heat 10 minutes or until thickened, stirring occassionally.

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