Christy Rost
celebrating home and family

Creamy Wild Rice and Mushroom Soup

| Christy Rost
  • 2 tablespoons olive oil
  • 2 cups peeled and diced carrots
  • 1 1/2 cups diced celery
  • 1 medium onion, peeled and chopped
  • 1 pound mushrooms, cleaned and sliced
  • 3 tablespoons flour
  • 2 1/2 quarts chicken stock or chicken broth
  • 3/4 cup uncooked wild rice
  • 1 cup heavy cream or half-and-half
  • Coarse salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley

Preheat a large stockpot over medium heat, add olive oil, and swirl to coat the bottom of the pot. Add carrots, celery, and onion and sauté 5 minutes or until the vegetables have softened. Gently stir in mushrooms and sauté 2 minutes.

Reduce heat to medium-low. Sprinkle flour over the vegetables and cook 2 minutes more, stirring constantly. Gradually pour in a small amount of chicken stock, stirring gently to loosen the flour mixture from the bottom of the pot. As the mixture thickens, add additional stock, a little at a time, stirring well. When the mixture is smooth and thick, pour in the remaining stock and stir well.

Raise heat to medium-high, cover, and bring the soup to a low boil. Reduce heat to low, stir in wild rice, cover, and simmer 1 hour or until the rice is tender. Stir in cream and check the soup for seasonings. Cover and simmer 10 minutes more. Stir in parsley and serve.

Yield: 8 servings

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