wild rice & shiitake mushroom soup

Sunday, December 2, 2012

This earthy soup is perfect for cold weather.  It’s comforting, delicious and filling.  Pair it with garlic breadsticks for a yummy dinner that the whole family will love!

½ cup wild rice (or brown or white rice)
4 Tablespoons butter
1 celery stalk, cleaned and finely chopped
1 medium yellow onion, finely chopped
1/3 pound shiitake mushrooms, sliced
1/3 pound button mushrooms, sliced
¼-½ teaspoon salt
4 cups vegetable broth
2 Tablespoons flat leaf parsley, chopped
Freshly ground pepper
½ cup heavy cream

  1. Cook the rice according to package directions.  Set aside.
  2. In a soup pot over medium-high heat, melt the butter.  Add the celery, onion and mushrooms.  Sauté, stirring occasionally for 15 minutes, until the vegetables are very soft.
  3. Add the rice, salt, broth, parsley and black pepper.  Reduce the heat to medium, and cook for 20-30 minutes.
  4. Add the heavy cream and taste for additional seasoning.

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