Mushroom Soup and Wild Rice
Mushroom Soup over Wild Rice
Easy and delicious hearty meal.
Ingredients
- 3 4 oz. Mushrooms (variety of Cremini, white button, and baby Bella) washed and sliced
- 1 medium onion diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 6 cups liquid vegetable broth or water
- 1 tbsp butter or Earth Balance spread
- 1/2 cup Sherry optional
- 1 15 oz can white beans (Navy or Cannellini) drained and rinsed
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Kosher salt
- 1 tsp pepper
Instructions
- Heat pot to medium high.Add oil to heat.Sauté the onions for 2 minutesAdd celery and sauté for 3 minutes. Add garlic and sauté for another minute.Add the mushrooms. Sauté for 10 minutes. These need to really cook down.Add the butter and seasonings. Mix in until butter is melted.Add in the optional Sherry for another 5 minutesAdd liquid.Bring to a soft boil for about 5 minutesAdd beans.Simmer for 20-25 minutes.While soup is cooking, cook wild rice per package instructions. Can have soup alone, but the rice makes it really filling.
Notes
Adapted from “The Elixir of Life” by Chef Lisa Dahl.
Health benefits of mushrooms:
“Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also help to lessen the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes.” -webmd.com
