Creamy Mushroom and Wild Rice Soup!

Creamy” Wild Rice and Mushroom Soup

This satisfying, earthy soup is so warm and comforting. Thewild rice is filling, while the finely minced and chopped vegetables give thesoup a more consistent flavor throughout. What’s more, some its “creaminess”comes from pureed cannellini beans, rather than a larger amount of high-fatdairy products.

 

Prep time: 20 minutes Cook time: 3-8 hours Serves: 4-6

Ingredients:

1 c. multi-color wild rice blend, uncooked* 1 small white onion, roughly chopped

3 stalks celery, roughly chopped

2 large carrots, peeled and chopped

3-4 cloves garlic, peeled

12 oz. fresh mushrooms, washed, divided

1 15-oz. can cannellini beans, undrained**

1 whole bay leaf

2 t. garlic powder

6-8 c. vegetable stock, divided Salt and black pepper, to taste

½ c. half and half, tempered

¼ c. fresh parsley, finely chopped

 

Tips: For best results, use a multi-color wild rice blend. Black rice will turnpurple when the cream is added. For less salt, rinse and drain the beans before pureeing them with a littlewater. To prevent curdling, avoid stirring cold dairy products directly into the hotsoup. To temper the half and half, add a couple spoonfuls of the hot soup to itbefore stirring into the slow cooker crock. Directions:

1.   Rinse the wild rice under cold runningwater until water runs clear. Let drain and transfer to a 5 or 6-quart slowcooker crock.

2.   Add onion, celery, carrots, and garlicto a food processor and pulse until very finely minced and transfer to slowcooker crock.

3.   Add 8 oz. mushrooms to food processor andpulse until finely chopped. Thinly slice remaining mushrooms and add to slowcooker pot, along with the finely chopped mushrooms.

4.   Puree cannellini beans until smooth andpour into slow cooker crock with other ingredients. Add bay leaf, garlicpowder, and 6 cups of vegetable stock. Season with salt and black pepper, totaste, and stir to thoroughly combine all ingredients.

5.   Cover and cook on high for 3-4 hours orlow for 6-8. Actual cooking time will varying by individual slow cooker, socheck for doneness after 2½ hours (or 5½ hours for low) and adjust cooking timeaccordingly. (The rice should be tender, but not mushy, when finished).

6.   When cooking time is complete, removebay leaf and discard. Add tempered half and half, chopped parsley, andadditional vegetable stock, if necessary, to achieve the desired consistency.Stir to combine thoroughly.

7.   Season with additional salt and blackpepper, to taste, and serve immediately. Enjoy!