Wild Rice and Mushroom Soup
damndelicious.net
damndelicious.net
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Ingredients

  • 2/3 cup whole grain & wild blend brown rice (such as Lundberg Farms)
  • 13 tablespoons unsalted butter
  • 13 cloves garlic, minced
  • 11 (8-ounce) package cremini mushrooms, sliced
  • 11 (3.5-ounce) package shiitake mushrooms, sliced
  • 11 leek, white and light green parts thinly sliced
  • 11 carrot, peeled diced
  • 12 tablespoons all-purpose flour
  • 11/3 cup dry sherry
  • 16 cups low sodium chicken broth
  • 13 sprigs thyme
  • 12 bay leaves
  • 11 bunch kale, stems removed and leaves chopped
  • 11/2 cup heavy whipping cream
  • 13 tablespoons chopped fresh parsley leaves
  • 1 Kosher salt and freshly ground black pepper, to taste
  • 12/3 cup whole grain & wild blend brown rice (such as Lundberg Farms) 3 tablespoons unsalted butter 3 cloves garlic, minced 1 (8-ounce) package cremini mushrooms, sliced 1 (3.5-ounce) package shiitake mushrooms, sliced 1 leek, white and light green parts thinly sliced 1 carrot, peeled diced 2 tablespoons all-purpose flour 1/3 cup dry sherry 6 cups low sodium chicken broth 3 sprigs thyme 2 bay leaves 1 bunch kale, stems removed and leaves chopped 1/2 cup heavy whipping cream 3 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to tasteCook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste. Serve immediately.

Instructions

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