Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Wild Rice & Mushroom Soup
6-8
15 minutes
1 hours
French
Soups, Salads & Sides
A cozy, hearty soup built on a classic mirepoix of onion, carrot, and celery, with earthy mushrooms and nutty toasted wild rice. Our Organic Herbes Provencal and Poultry Seasoning add savory depth, and a finish of cream and Parmesan makes it rich and comforting. Use vegetable stock for a vegetarian version.
Ingredients
2/3 cup heavy cream
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion (white or yellow), diced
¾ cup carrots, diced
½ cup celery, diced
8 ounces mushrooms of your choice
2 teaspoons Garlic Granulated
½ tablespoon Poultry Seasoning
½ tablespoon Herbes Provencal
1 cup dry wild rice
Sea salt & black pepper to taste
4 cups stock
½ cup Parmesan or Pecorino Romano
Directions
Measure heavy cream & set aside so it can come up to room temp.
Add oil & butter to a large pot over medium heat. Once butter melts, add onions, carrots, & celery.
Cook until onions are translucent. Add mushrooms & seasonings.
Cook until mushrooms are soft & start to brown. Add wild rice & toast for a couple of minutes to bring out the nuttiness of the grass.
Add broth or stock & stir. Bring to a boil, then reduce to a simmer & cook for 45 mins, stirring occasionally.
A matter of preference: you can ladle your soup into bowls then top with the heavy cream & cheese, or throw it all in the pot!
