Creamy Wild Rice and Mushroom Soup

Prep time
20
Total Time
60-80
Rating
5
2 ratings
Servings
6

This creamy, hearty soup is a warm welcome on a crisp day. For a dairy-free version of this recipe, substitute Organic Valley soy creamer for the half & half, and organic vegetable oil for the butter.

Ingredients

  • 2 tablespoons Organic Valley Butter
  • 12 cup chopped leeks
  • 12 cup chopped parsnips
  • 6 ounces crimini mushrooms, sliced
  • 34 cup wild rice, rinsed
  • 3 12 cups vegetable or chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1 12 to 2 cups Organic Valley Half & Half
  • salt and pepper to taste

Directions

1. Heat butter in a large saucepan over medium flame. Add leeks and parsnips. Cook, stirring occasionally, until leeks begin to wilt, about 5 minutes.

2. Add mushrooms and cook, stirring occasionally, 3-5 minutes.

3. Add wild rice, stock, salt and pepper. Bring to simmer, cover and cook over low heat until wild rice is tender, 40-50 minutes. Stir in parsley during the last 10 or 15 minutes of the cooking time.

4. Add half and half. Bring to simmer. Taste and add more salt and pepper if needed.

5. Serve the soup right away, or let it develop more flavor by letting it cool down. Reheat before serving.

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Comments

Barbara from Flagstaff, AZ on January 30th, 2012
I made this tonight and it turned out great! I couldn't find wild rice by itself so made quinoa with it and poured the soup on top: delicious! I also added carrots :-)
Mellie from on January 23rd, 2012
yum
Mary Ann from on January 18th, 2012
This was DELICIOUS! I used 1 cup of regular milk 1/2 and 1/2 and 1 cup of undiluted coconut milk. The wild rice took longer than 50 minutes to be ready, but we also live at 7100 feet elevation, so that probably has to do with it.
Polly from Poulsbo, WA on January 17th, 2012
This sounds delicious! Will try it soon!

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