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“From "The Kitchen of Two Sisters" by Danielle and Lindsay Voeller with tweaks from a coworker and me.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, heat oil (or melt butter). Add onions and cook about 5 minutes or until tender. Add carrots, mushrooms and celery, cook for 2 minutes. Stir in flour, then add in vegetable stock, stirring on high heat. Stir in the wild rice and spices. Reduce heat and stir in cream; cook until thoroughly heated.
  2. Since I can't find wild rice, I usually use that wild/brown mixture I *can* find. I usually use half and half but it's extra creamy with cream (of course). I love this served with a slice of bread. The original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but I like it better without.
  3. To save dishes, I cook the rice in the same pot as the soup will be made. I just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.

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