Mushroom Wild Rice Soup!

Nothing like a mug of soup on a cool fall day. My aunt makes the chicken version of this soup and it's so stinking good!  It really makes me feel at home.  Very filling too!  I changed up her recipe a bit because we don't really every have cream soups on hand and I make it with mushrooms and it's just as good.  If you can't stand mushrooms though, you can use chicken... I guess.

Mushroom Wild Rice Soup

Serves: 10

Ingredients: 

1 Tbsp olive oil

1 lb chopped mushrooms (I used baby bella, white, and shitake)

1 medium onion, finely chopped

4 cloves garlic, minced

2 cups vegetable broth

2 cups whole milk

2 cups chopped carrots

1 cup chopped celery

4-5 cups cooked wild rice

6 oz white wine (optional)

1/2 cup slivered almonds

 

2 tablespoons butter

2 tablespoons flour

1 cup whole milk

1 cup veggie broth

Directions:

Cook mushrooms, onion and garlic in olive oil in a large pan over medium heat until mushrooms are tender, add white wine and cook down about 3 minutes. 

Transfer to a large soup pot and add 2 cups veggie broth, carrots and celery. Simmer until veggies are tender.

In a separate saucepan, melt butter over medium heat and add flour, whisk until foamy.  Add 1 cup whole milk and 1 cup of veggie broth, turn heat to high just until it boils and turn town to simmer until thick and creamy. Add this to the soup pot.

  dd cooked wild rice and heat to desired temperature adding whole milk until soup reaches desired consistency.

Add slivered almonds before serving.(I toasted mine too, they were delicious!)