Wild Rice and Mushroom Soup — Damn Delicious

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Wild Rice and Mushroom Soup

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

It’s been 3 days since we returned from Europe. And I’ve had this soup 3 days in a row now.

It just feels like pure comfort food without leaving me too heavy.

Although, personally, I wouldn’t mind some of that jamón ibérico and manchego cheese I had in Barcelona.

No, but really, this soup has everything I need post-vacation.

It has all the veggies and all the goodness of caramelized mushrooms in a light, hearty soup. Plus, the wild rice keeps you cozy and full all night long.

I’ve had 2 bowls already and I’m ready for a third!

Hello, summer bod is just around the corner, right?

Wild Rice and Mushroom Soup

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

Ingredients:

  • 2/3 cup whole grain & wild blend brown rice (such as Lundberg Farms)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1 (3.5-ounce) package shiitake mushrooms, sliced
  • 1 leek, white and light green parts thinly sliced
  • 1 carrot, peeled diced
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry sherry
  • 6 cups low sodium chicken broth
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
  4. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
  5. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  6. Serve immediately.

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