Wild Rice & Mushroom Soup
December 11th – December 15th
  • 1cup wild rice
  • 1teaspoon Salt
  • 1clove garlicminced
  • 1 large sprig of fresh thyme
  • 6cups water
  • 5tablespoons butterroom temperature, divided
  • 2tablespoons olive oil
  • 12ounces cremini mushroomschopped, tough stems removed
  • 1 small leekhalved & thinly sliced
  • 1clove garlicminced
  • 1teaspoon Tomato Paste
  • 2tablespoons all purpose flour
  • 4cups beef broth
  • 1cup white grape juice OR white wine
  • 3tablespoons chopped parsley
  • 1teaspoon fresh ground black pepper
  • ¼teaspoon sea salt
  • ½cup heavy cream
  • 1tablespoon Worcestershire
  • 2 large Yukon Gold or Red Potatoesdiced small
  1. 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.
  2. 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.
  3. Add butter, sea salt, black pepper, cream and Worcestershire and cook until heated through. Stir parsley in last. Serve.