Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Wild Rice & Mushroom Soup
Jean from Smith & Truslow
6-8
15 minutes
1 hours
American
Soups
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!
