Are you a mushroom lover? If the answer is yes, get ready to go wild because we’ve found your new favorite winter soup recipe. Oyster and shiitake mushrooms are the stars of this creamy wild rice soup that will keep you warm all season long. Don’t take our word for it, though; put a pot on the stove and grab a bowl because you don’t want to wait to try this one. And if you go back for seconds, we promise not to tell!
1 cup Bob’s Red Mill Wild & Brown Rice Mix
1/4 cup half-and-half
6 cups chicken broth
1/4 cup unsalted butter
1 tsp. Bob’s Red Mill sea salt
1/2 tsp. black pepper
1/2 tsp. thyme
2 garlic cloves, chopped
1/2 lb. mushrooms (oyster and shiitake), de-stemmed and chopped
- In large pot, melt half of butter over medium-high heat. Add thyme, garlic and onion and sauté 2 minutes.
- Stir in rice, pour in chicken broth and bring to a boil. Reduce heat and simmer, covered, until rice begins to soften, approximately 45 minutes.
- In medium pan, heat remaining butter over medium-high heat, add mushrooms and sauté 1 minute.
- Add mushrooms, half-and-half, salt and pepper to pot and cook until hot.