Tuesday, November 8, 2011

Mushroom Wild Rice Soup

There's nothing like a hot bowl of soup during a Midwest winter storm warning....

1-2 TBSP olive oil
1 chopped onion
6-8 carrots, peeled and sliced
4-6 celery stalks, washed and chopped

Cook above ingredients in a stock pot until tender.


1 or 2 - 8 oz packages of fresh mushrooms, washed and sliced
3 cans of chicken broth

Cover and heat through or until mushrooms are desired consistency.

In a bowl, blend:

2 cups whole milk
2 TBSP flour
2 teasp thyme
black pepper to your heart's desire

2 cups cooked wild and/or brown rice

Mix all ingredients. Stir until thick and bubbly.  Serve.

This recipe fed all 6 people in our family with about 8 cups left over.  We easily got two meals out of it.  I LOVE leftovers!  It was very thick so you may want to play with the amount of rice, flour and chicken stock if you prefer thinner soup.

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