Shelly's Recipe

MUSHROOM SOUP

Category: Soups

4 tbsp unsalted butter
2 cups shiitake, crimini, and button mushrooms coarsely chopped
1 cup leek white part only, chopped
1 cup kale, chopped
2 cups wild rice, cooked
2 cloves garlic, minced
2 cups chicken broth
2 cups half and half
2 tbsp chives fresh optional, chopped
2 tbsp parsley fresh optional, chopped
salt and white pepper to taste
4 tbsp flour

Saute the mushroom, leeks and kale in 4 tbsp butter (5 minutes). Add garlic and wild rice. Saute until you start to smell the garlic cooking. Add the flour, thoroughly stirring it into the mushroom mixture about 3 minutes.

Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. When it has thickened and becomes smooth and hot, add the chives and parsley. Season with salt and pepper to taste. For an even richer soup, stir in 1 tbsp of butter.