Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

Ingredients:

·     1 box of wild rice (with seasonings)

·     1 bag frozen carrots or 4 fresh carrots

·     1 white onion

·     1 bunch of celery

·     1 large container of fresh baby bella mushrooms

·     1 stick of butter

·     1 pint of whipping cream

·     1 quart of chicken or beef broth

·     2 Bay Leaves

·     Garlic

·     Salt and Pepper

Directions:

In a large boiler, bring the rice, seasonings, all vegetables and the chicken broth to a simmer and cover until rice and veggies are tender.  About 10 minutes before serving, grab a small boiler to put the butter and whipping cream in. Melt the butter and cream together and add 1 clove of garlic, salt and pepper and stir occasionally. Do not boil. Add the cream sauce to the other boiler and let simmer for at least 5 minutes.  Serve with garlic bread or oyster crackers.

There is a lot of room for substitutions here! You could boil your own chicken and use that broth as the starter for a meatier version.  We added a hand full of chopped spinach and kale during the last 10 minutes for extra vegetables.  Instead of carrots, I think a butternut squash would be a nice fall touch. I think the possibilities are endless! Hope you enjoy!

xo,

Holly