Delicious Wild Rice and Mushroom Soup

Afternoon Delights's Note:

This recipe was given to me when I 'started cooking' by a close friend. It is a wonderful and easy dish. It keeps well in the refrigerator for a meal the next day!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• ¾ cup onion , chopped
• ½ cup celery , chopped
• ½ cup carrot , chopped
• 1 ½-2 cups fresh mushrooms , sliced
• ¼ cup flour
• ¼ teaspoon pepper
• ½ teaspoon salt
• 2 cups beef broth or 2 cups vegetable broth
• 1 cup half-and-half cream or 1 cup light cream
• 1 ½ cups wild rice , cooked
• 1 teaspoon chervil or 1 teaspoon tarragon

Directions:

1. Begin cooking wild rice while preparing vegetables and other ingredients.
2. Meanwhile, in a big sauce pan, melt butter.
3. Add onion, celery and carrot. Cook for 3 minutes on medium-high heat.
4. Slightly reduce heat (low-med) and add mushrooms. Cook for 3 minutes.
5. Add flour, salt and pepper and cook for about 3 minutes or until mixture turns golden.
6. Add broth and 1/2 & 1/2 (or cream). Cook for 10 minutes.
7. Add cooked rice and chervil or tarragon and heat through.
8. Enjoy.

Reviews

[Serah B.]

Wonderful recipe--although cooking time ended up being somewhat longer in order to get the vegetables tender. I used Silk Creamer in lieu of the half-and-half to make this vegan. It was AMAZINGLY flavorful, and definitely hit the spot on a chilly day. Thanks for this recipe! It will be a regular in our house!