Creamy mushroom soup with long grain wild rice

Okay guys, so if you read my other post from today you know that I spent all morning making soup because well- soup is amazing. The reason I love soup so much is because it is so versatile. If there was only one food I could eat for the rest of my life, soup would be right up there with one of my top choices because there are so many different kinds. You could pretty much make a different soup every day of the month and you would still not even come close to having tried all of the different kinds.

This soup is hearty and filling and creamy and delicious. I have always loved mushroom soup, but the addition of the long grain & wild rice makes this soup so filling which is why it is perfect for those cold fall and winter days.


Now, if you are a broth soup kind of person you can check out my brothy beef barley soup post here. But if you are a creamy soup person, I can promise you that this soup will not disappoint. I made a huge batch of this soup so I could take it for my lunches over the next few days, but also so I could put some in the freezer to pull out when I want a hearty week night meal but I just don't have time. I served this soup with some 12 grain bread and parsley butter and it was amazing so I hope you guys enjoy.

Recipe:
24 oz of cremini mushrooms, stems removed and sliced thin
1/2 a spanish onion, slice thin
3 cloves garlic
1 Tbsp tomato paste
1 cup long grain & wild rice
2 large sprigs fresh thyme (plus more for garnish)
2 Tbsp olive oil
8 cups chicken or vegetable stock
1 cup dry white wine (can be omitted)
1 cup whipping cream
1 Tbsp dark soy sauce
1/4 cup unbleached white flour
3 tbsp fresh parsley, chopped
4 Tbsp butter, at room temperature
salt & pepper

Directions:
1. Cook the long grain & wild rice according to directions on the package, BUT add 2 large sprigs of fresh thyme and one whole garlic clove to the water. Once rice is cooked, set aside.

Make sure that before you
add the rice to the soup, that you
remove the stems from the
thyme as well as the clove of garlic.



2. Heat olive oil in a large soup pot.


3. Add mushrooms and onions to the pot and cook on medium heat until the mushrooms are soft and there is liquid from the mushrooms in the bottom of your pot.

4. Add tomato paste and garlic and cook for 2 more minutes.

5. Add flour and stir until all of the mushrooms are coated and you notice that it is almost a paste consistency. This is what you want because it will make your soup nice and thick

6. Add white wine and stir. Add broth and bring to a boil. Once soup comes to a boil, turn down to low/medium heat and simmer for 10 minutes.

7. Add rice, cream and soy sauce and stir.


8. Simmer for 10 more minutes.

9. While soup is simmering, mix butter with parsley and a sprinkle os salt and pepper and mix.

10. Serve soup topped with a small dollop of parsley butter and another sprig or two of thyme for presentation, plus your favourite bread or baguette. I spread the extra parsley butter on my toasted bread and it was delicious.

11. Enjoy