Shelly's Recipe

MUSHROOM WILD RICE SOUP

Category: Soups

2 tablespoons butter
1 small onion, peeled and chopped
2 carrots, peeled and chopped
4 ribs celery, chopped
3 cups sliced mushrooms
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
Pinch of grated nutmeg
1/2 cup white wine (optional)
6 cups chicken stock (Less stock can be added for a thicker soup.)
1 cup cooked wild rice
1/2 cup heavy whipping cream
Fresh chopped parsley for garnish

In a large pot over medium heat, melt butter. Add onion, carrots, celery and mushrooms. Saute until onions are translucent and mushrooms have browned, 3 to 5 minutes. Add garlic, salt, pepper, thyme and nutmeg. Stir in until garlic releases its fragrance, about 30 seconds.

Add wine if using and deglaze pan for 2 to 3 minutes. Add stock and cook on medium low heat until celery and carrots are tender, 5 to 10 minutes.

Add rice and cream. Continue to cook until soup thickens slightly. Garnish with parsley. Makes 8 to 10 servings