Tuesday, March 26, 2013

Mushroom and Wild Rice Soup

This soup is so yummy! I roasted the mushrooms with garlic before adding to the soup and I don't think it was necessary but the roasted garlic added a good flavor. I used a wild rice blend with quinoa and other rice which worked really well.

1 cup sliced mushrooms
2 cloves garlic
2 carrots, diced
1 celery rib, diced
1/2 onion, diced
2 tbl flour
1/2 cup white wine
1 tsp thyme
2 cups veggie broth
1 cup wild rice, cooked

I started cooking my rice while I worked on the soup. In a casserole dish I combined the mushrooms and garlic. Bake at 350 for 30 minutes.
In a large pot combine carrots, celery and onion. Sautee on low until soft.
Add flour and stir to coat. Cook for another few minutes.

Deglaze with the wine and then add the rest of the ingredients and bring to a boil. Serve with salt and pepper. I added some vinegar too. Enjoy!

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