Creamy Mushroom and Wild Rice Soup

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Brimming with rich, earthy flavor, this cozy soup is exactly what we crave when the weather gets cool.

Creamy Mushroom and Wild Rice Soup
 
Makes about 2 quarts
Ingredients
  • 2 tablespoons unsalted butter
  • 3 large carrots, halved lengthwise and chopped crosswise
  • 2 stalks celery, halved lengthwise and chopped crosswise
  • 1½ cups chopped leeks (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 cup wild rice blend*
  • 1 (32-ounce) carton chicken stock
  • 2 cups water
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) package sliced baby portobello mushrooms
  • 1 (10.5-ounce) can cream of mushroom soup
  • 2 tablespoons chopped fresh parsley
Instructions
  1. In a Dutch oven, melt butter over medium-high heat. Add carrots, celery, leeks, and garlic; cook, stirring frequently, until leeks are softened, 5 to 6 minutes. Stir in rice; cook, stirring frequently, for 3 minutes. Stir in stock, 2 cups water, thyme, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Stir in mushrooms and mushroom soup; simmer, uncovered, until rice is tender, 20 to 25 minutes. Stir in parsley just before serving.
Notes
*We used Lundberg Wild Blend Rice.