Ingredients with Measurements:
- 1 cup wild rice
- 8 cups chicken or vegetable broth
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 lb. fresh mushrooms, sliced
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups whole milk
- 1 cup heavy cream
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the wild rice and add it to a large pot with the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until tender.
2. In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Add the onion, celery, carrots, and garlic to the pot with the butter and flour mixture. Cook for 5-7 minutes or until the vegetables are tender.
4. Add the sliced mushrooms, thyme, salt, and pepper to the pot with the vegetables. Cook for an additional 5-7 minutes or until the mushrooms are tender.
5. Pour the whole milk into the pot with the vegetables and mushrooms. Stir to combine.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Return the soup to the pot and add the heavy cream. Stir to combine.
8. Add the cooked wild rice to the pot and stir to combine.
9. Heat the soup over medium heat until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 35g
Protein: 10g
Sodium: 900mg
Substitutions for ingredients:
- White rice can be substituted for wild rice.
- Half-and-half can be substituted for heavy cream.
- Button mushrooms can be substituted for fresh mushrooms.
Variations:
- Add cooked chicken or turkey to the soup for a heartier meal.
- Add chopped kale or spinach for added nutrition.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
Tips and tricks:
- Make sure to rinse the wild rice before cooking to remove any debris.
- Use an immersion blender for easier blending and less mess.
- If the soup is too thick, add more milk or broth to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich.
Troubleshooting advice:
If the soup is too thin, add more flour to thicken it up. If it's too thick, add more milk or broth to thin it out.
Food safety advice:
Make sure to cook the wild rice and mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
Cream of mushroom soup has been a popular dish in America since the 1930s.
Flavor profiles:
Creamy, earthy, and savory.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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