Wild Rice Mushoom Soup
The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup.
Ingredients
- 5 tablespoons butter
- 1/4 cup minced yellow onion
- 8 ounces minced white mushrooms
- 1/4 cup sherry
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- 1/2 cup flour
- 3 cups chicken stock
- 2 cups cooked wild rice
- 1/2 cup shredded carrot
- 1 teaspoon Kosher salt
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- 1/2 cup half and half
- 2 tablespoons sherry
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- 1/4 cup blanched slivered almonds for garnish
Instructions
- Melt the butter in a 4-quart saucepan over medium heat. Sauté the onion for 2 minutes and add the mushrooms. Cook until the mushrooms are browning and giving off their liquid, about 10 minutes. Add the sherry to the mushroom mixture.
- Using a wooden spoon, stir in the flour and cook for 2 minutes, stirring constantly to cook the rawness out of the flour and coat the mushrooms. Gradually stir in the stock, stirring constantly. Bring the mixture to a boil and continue to stir for 1 minute.
- Stir in the wild rice, carrots, and salt. Simmer for 5 minutes.
- Stir in the half-and-half and the 2 tablespoons of sherry. Bring the soup back to a boil; stir until heated.
- Remove from the heat and serve. Garnish with almonds, if desired.
Nutrition
Calories: 225kcalCarbohydrates: 29gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 594mgPotassium: 440mgFiber: 3gSugar: 5gVitamin A: 1880IUVitamin C: 2mgCalcium: 61mgIron: 2mg
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