CREAMY MUSHROOM
WILD RICE SOUP
Ingredients:
1 small onion, chopped
1 box of Cremini Mushroom, cleaned & sliced
½ cup Celery, chopped finely
¼ cup Carrot, chopped finely
1 Tbsp Garlic, minced
3 tablespoons Butter
4 cup Vegetable / Mushroom Broth
1/2 cup water
1 Tbsp sun-dried Tomato Pesto
½ cup uncooked Wild Rice Blend
¼ tsp Italian seasoning
Salt
Pepper
Fresh Thyme & Parsley
¼ cup heavy Cream
¼ cup Boursin Cream Cheese Mini
Directions:
Heat a large thick-bottomed pot on medium-high heat.
Melt the butter in the pot, add the onion, garlic, celery, and carrot sauté for 5 minutes.
Lower the heat if the vegetables begin to brown. Add the sliced Mushroom,
cook for another 5 – 8 minutes until the Mushrooms are soft and brown.
Add the Wild Rice Blend, Spices, Thyme, Pesto, Broth and Water, stir well, bring to boil, reduce the heat, cover, and let it cook for 40 minutes or until the rice have softened.
Remove the lid and stir in the heavy cream, add salt and pepper to taste, stirring continuously to avoid clumping. Remove from Heat and ladle into Bowls, garnish with Boursin Cheese & finely chopped Parsley.
Enjoy with a warm Ciabatta!