Creamy Wild Rice Soup With Split Peas
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 cups sliced mushrooms (I use baby bella)
- 1⁄4 cup wild rice
- 14 cups dried split peas
- 1⁄4 cup butter
- 1 (1 ounce) envelope onion soup mix
- 4 cups chicken stock, I use unsalted
- 1 cup cream
- 1 dash Worcestershire sauce
directions
- In a large soup pot, melt butter and add sliced mushrooms.
- Cook over medium heat, stirring occasionally for about 5 minutes until mushrooms soften.
- Add wild rice, split peas and onion soup mix. Stir.
- Add chicken stock, cream and worcestershire sauce.
- Turn heat to low, cover and allow to gently simmer 45 minutes until rice is tender.
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RECIPE SUBMITTED BY
The Miserable Gourm
Townsend, 46
I grew up in New Jersey with an Italian mother, and Ukranian father. Needless to say I developed a love for a wide variety of foods! I love the Polish Ukranian influence my paternal side brought forth, as well as the traditional Italian cuisine from my mother's side of the family. For me, I have a passion for chocolate and desserts! I always use real butter, rich cream, sugar, and real vanilla, but I understand why we substitute them, and believe all of my recipes fare well with the substitutions, if you choose to do so. I only use salt in my potatoes, so don't expect to see too much of it in any of my recipes!Every recipe I publish has been time tested, and tasted, and raved about! So I guarantee, you'll be happy with every one you try! Thanks for visiting! I hope you come back again!
