Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 4 tablespoons Danish Creamery butter, (divided); 4 tablespoons olive oil, (divided); 1 lb. thinly sliced wild mushrooms; 1 tablespoon Worcestershire sauce; 1 small yellow onion, (chopped); 1 cup diced carrots; 1 cup diced celery; 6 cloves garlic, (minced); 1 tsp EACH paprika, dried thyme, dried oregano, rubbed sage, dried dill; ½ teaspoon pepper; ¼ teaspoon red pepper flakes; ¼ cup flour; 1 cup uncooked wild-brown rice blend ((I like Lundberg Farms)); 2 tablespoons beef base (or granulated beef bouillon, or bouillon cubes); 6 cups water ((may 6 cups low sodium beef broth and omit beef base)); 2 cups half and half (may sub 2 cups evaporated milk whisked with 1/2 TBS cornstarch); 1 tablespoon balsamic; 1 -2 tablespoons lemon juice

Instructions

Prep:20minCook:1h 10min

This Wild Rice Mushroom Soup is sensationally flavored, rich and creamy, rustic comfort in a bowl. It’s loaded with boldly complex, caramelized umami mushrooms and chewy, nutty wild rice in a luxurious velvety broth infused with the herbaceous lightness of dill, thyme and oregano. Best of all, this Mushroom Soup all cooks in one pot – even the rice - without any “cream of” soups! While this recipe takes longer to cook than some, thanks to the wild rice, most of the prep is hand’s off simmering – and you’ll be rewarded with one of the best recipes to ever come out of your Dutch oven. You’ll also love that this Creamy Mushroom Soup reheats beautifully for make ahead dinner, lunch or entertaining.

Updated at: Mon, 25 Nov 2024 10:33:00 GMT