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Creamy Mushroom and Wild Rice Soup

1/4 c Sliced fresh shiitake Mushrooms
1 c Sliced fresh mushrooms
1/4 c Thinly sliced carrot
1/4 c Sliced celery 1/4 c Sliced green onion
3 tb Butter
1 cn (14 1/2oz) chicken broth
1/4 c Wild rice, uncooked
1/8 ts Dried marjoram
1/2 c Water
1 c Half and half or light cream
2 tb Flour
1 c Milk
Thin carrot strips, for garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. return to saucepan.

Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil; reduce heat. Cover and simmer45-50 minutes, until rice is tender. Slowly stir half and half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly Cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.

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