Mushroom & Wild Rice Soup

I’ve been in a bit of an eating rut and decided to look up some new recipes to get me motivated. When I found this, it was FREEZING outside (today we got up to 40*!!!!!) and I was hankering for some soup. 

Here is the recipe I found and used.

It was really easy to make. First you chop up the onions (I added carrots and celery, so I chopped those up, too).

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Then you chop up the mushrooms. I used two portabellas and one package of baby bellas. We had a second container, but that looked like WAY too many mushrooms. I was already freaking out at the amount I was adding.

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Then you add the butter and vegetables to the pan and cook until tender, add the garlic and cook for a little bit, then add the mushrooms and let them all cook together a little.

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Then you add the rice, seasoning packets (we used Uncle Bens mushroom flavor wild/brown rice packages) and broth and let it simmer.

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Then add the cream, stir around until it gets heated through and then eat up!

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It wasn’t as soupy as I was expecting, but it was really good. Chuck said he preferred it this way. I ate mine with some crackers because I was still thinking of it as soup. I will say I was pleasantly surprised that I liked it. The recipe made a ton of food, so we ate it for dinner, I had it for lunch for two days, Chuck had some with lunch one day and we still have a bag we froze in the freezer.

Overall, we will definitely make this again. I am glad I started looking for some new recipes. Next up to try is a stuffed pepper recipe. And Chuck found a sloppy joe recipe that doesn’t use meat!

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