Creamy Mushroom & Wild Rice Soup
Tender wild rice and fresh mushrooms in a creamy soup base. Substitute cashew cream or coconut milk for a vegan version.
Ingredients
- 4 cups low sodium chicken or vegetable broth
- 2/3 cup wild rice rinsed and drained
- 1/2 cup sliced green onions about 2-3 green onions
- 2 cups heavy cream, cashew cream, or coconut milk
- 2 tbsp all-purpose flour
- 2 tsp chopped fresh thyme or 1 tsp dried
- 1/4 tsp black pepper
- 2 cups sliced fresh mushrooms
- 2 tbsp dry sherry
Instructions
- In a stock pot combine the broth and wild rice and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes.
- Meanwhile chop the green onions and slice the mushrooms.
- Add the green onions to the broth and cook another 5 to 10 minutes until the rice is tender.
- In a small bowl combine the cream, flour, thyme, and pepper and mix well.
- Add the mushrooms and the cream mixture into the stock pot and cook until bubbly and starting to thicken.
- Stir in the sherry and cook another minute or two until warmed through.
- Ladle into bowls for serving. Makes about 6-7 cups of soup.
Notes
I like to use homemade broth in my soups
