Creamy Wild Rice and Mushroom Soup

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July 29, 2016

Recipe by Brooklyn Supper


1 cup dried mushrooms (I used a mix of oyster and shiitake)

1/2 cup dry wild rice, rinsed

3 cups plus 2 tablespoons boiling water, divided

Sea salt and black pepper to taste

4 tablespoons unsalted butter

1 large onion, diced

1 cup diced celery

1 cup diced carrot

4 large cloves garlic, smashed, peeled, and minced

1/2 cup white wine

3 1/2 cups low-sodium chicken or vegetable broth

4 thyme sprigs, plus more for garnish

4 tablespoons minced parsley leaves

1/2 cup heavy cream


1For directions visit Brooklyn Supper


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