Red Meat Allergy Friendly Creamy Wild Rice and Mushroom Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Creamy Wild Rice and Mushroom Soup

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Ingredients

6 servings

¾ cup wild rice, rinsed
Lundberg Organic Wild Rice Exotic & Savory Wild Grain - 8 Oz NOW Real Food® Organic Wild Rice Gourmet House Minnesota Cultivated Long Grain Wild Rice - 16oz Reese All Natural Paddy Grown Minnesota Wild Rice Gourmet House Wild Rice, Minnesota Cultivated 16 Oz
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2 ½ cups water
3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
1 lb cremini mushrooms, sliced ¼ inch thick
1 tsp fresh thyme leaves
⅓ cup all-purpose flour
½ cup dry sherry or dry white wine
5 cups low-sodium chicken broth
1 tsp soy sauce
1 cup heavy cream
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Combine the rinsed wild rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Drain any excess water and set the cooked rice aside.
2
While the rice cooks, melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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Red Meat Allergy Friendly Creamy Wild Rice and Mushroom Soup

Red Meat Allergy Friendly Creamy Wild Rice and Mushroom Soup | Fig App