There is still time in the winter to share one more warm winter soup recipe before spring starts to tease us with its warmth. This is surely a family favorite.
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| Mushroom Wild Rice Soup |
1 box long grain wild rice, prepared according to boxed directions
1/2 cup butter
2 carrots, sliced into coins
2 celery ribs, chopped
1 pound sliced fresh mushrooms
1 medium onion, chopped
1/2 cup all purpose flour
4 cups water
4 chicken bouillon cubes
2 cups half and half
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
Start by preparing long grain wild rice according to directions on the box. Meanwhile, in a dutch oven melt butter and add carrots, celery, mushrooms and onions. Cook and stir until tender. Stir in flour and cook for 1-2 minutes. Whisk water and chicken bouillon cubes into mixture. Bring to a boil whisking out any flour chunks, if needed. Add the rest of the ingredients. Reduce heat and simmer covered for 20 minutes, stirring occasionally.
Tip:
- You can decrease the amount of fat by substituting milk in place of the half and half. I would still recommend using some of the half and half just to keep that creamy consistency.
- You can substitute chicken or turkey in place of the mushrooms which is yummy as well.
- Buy whole mushrooms and slice them yourself to save some money.
- Enjoy!