Mushroom and Wild Rice Soup

"I LOVE mushrooms. I found this recipe on Lactaid.com and modified it to the taste of my Lactose Intolerant boyfriend."
 
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Ready In:
1hr 35mins
Ingredients:
14
Yields:
7 cups
Serves:
4-5
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ingredients

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directions

  • In a small saucepan, cook chicken broth and wild rice until rice is tender and liquid is absorbed, about 45 minutes.
  • Meanwhile, soak mushrooms in hot water for 20 minutes. (You can try it with other types of mushrooms too.
  • Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
  • In a 2 1/2 quart saucepan, melt 1 tablespoon margarine, add mushrooms and saute for 5 minutes. Place mushrooms in a small bowl.
  • In the same pan, melt 1 tablespoon margarine, add onion, garlic, rosemary, thyme and salt and saute for 8 minutes.
  • Add to the onion mixture the potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 13 minutes.
  • Using a blender, puree soup until smooth. Return soup to saucepan. Stir in wild rice, mushrooms, and milk. Cover and simmer 15 minutes to blend flavors. Season with pepper.

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Reviews

  1. made this tonight and liked it very much
     
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