| Servings |
8 Servings
|
Ingredients
- 1 cup wild rice
- 1 teaspoon Salt
- 1 clove garlic minced
- 1 large sprig of fresh thyme
- 6 cups water
- 5 tablespoons butter room temperature, divided
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms chopped, tough stems removed
- 1 small leek halved & thinly sliced
- 1 clove garlic minced
- 1 teaspoon Tomato Paste
- 2 tablespoons all purpose flour
- 4 cups beef broth
- 1 cup white grape juice OR white wine
- 3 tablespoons chopped parsley
- 1 teaspoon fresh ground black pepper
- ¼ teaspoon sea salt
- ½ cup heavy cream
- 1 tablespoon Worcestershire
- 2 large Yukon Gold or Red Potatoes diced small
Ingredients
|
|
Instructions
- In a large soup pot, add olive oil over medium-high heat. Add mushrooms, garlic, leek and tomato paste. Cook stirring occasionally, about 10 minutes.
- Sprinkle flour in and cook, stirring until flour starts to stick. Add diced potatoes and add white grape juice and beef broth. Bring to a boil, then add wild rice and thyme. Lower heat to a steady simmer, and cook for 15 minutes or until rice and potatoes are tender.
- Add butter, sea salt, black pepper, cream and Worcestershire and cook until heated through. Stir parsley in last. Serve.
1027 Terra Nova Boulevard