Creamy Mushroom & Rice Soup

Hi guys! I am coming at you this Friday with the perfect soup recipe for this chilly weather that is upon us. This super easy recipe is totally customizable and takes minimal effort. So pop open a bottle of wine, put a pot of this on the stove, and enjoy a cozy night in.

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The Ingredients 

1 cup of rice – I used Jasmine, but any type of rice would do!

1/2 cup diced onions

2 cloves minced garlic

1/2 cup chopped carrots

1/2 cup chopped celery

1 lb mushrooms

4 cups chicken broth

1 cup white wine

1 cup whole milk

2 tablespoons flour

Salt & Pepper to taste

Method of Prep

Cook rice until tender. Drain and set aside.

Heat oil in a pot over medium heat. Add onions, celery, carrots, and garlic. Cook until softened, about 8 to 10 minutes. Add salt, pepper, and mushrooms to the pot. Cook until the mushrooms have released all of their liquid and turn golden brown, about 15 minutes.

Add the flour and stir until the flour is no longer visible. Add the white wine. Continue simmering until the wine is reduced by half.

Add the chicken broth, and bring to a boil. The soup will begin to thicken quite quickly. Simmer for 20 minutes.

Add milk and cooked rice. Simmer for another 10 minutes.

At this point I wanted to add a little something extra so I added in about a cup of shredded rotisserie chicken. This step is completely optional, but I wanted to add a little something to make it even heartier. You can also add in some boiled potatoes or additional vegetables and sub chicken broth for vegetable broth and milk for almond milk to make a vegetarian version.

I am going to be honest with you, I ate the entire pot in three days. This is a recipe I will definitely be doubling the next time I make it.

xx Casey

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