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Delicious Wild Rice and Mushroom Soup

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!

Ready In:
40mins
Serves:
Units:

ingredients

directions

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