Mushroom Soup

Wild Rice

Ingredients

Chicken Broth Water Wild Rice Olive Oil Onion Garlic Mushrooms Dried Thyme Dried Rosemary Salt Pepper Carrots Celery Butter All-Purpose Flour Whole Milk Grated Parmesan Cheese Lemon Juice Parsley

In a saucepan, boil broth and water, and then add rice. Cover the saucepan and cook until the rice is tender.

While the rice cooks, heat some olive oil in a large pot. Add the onions and garlic and sauté until translucent.

Add mushrooms, herbs, and spices and occasionally stir until the mushrooms are soft and their liquid has mostly evaporated.

Add carrots and celery, and saute for about 5 minutes. Add butter and when melted, sprinkle flour until well combined.

Add the milk and stir continuously until the mixture thickens. Simmer until the rice has finished cooking.

Ladle scoops of cooked rice and broth into the pot and stir to combine. Bring to a gentle simmer and cook for a few minutes.

Remove the pot from the stovetop, then add salt and pepper to suit your preference.

Ladle soup into bowls, garnish with parsley and grated Parmesan cheese, then serve.

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