Mushroom and Wild Rice Soup

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Ingredients

8 Organic Valley European Style Butter
1 large onion, chopped
2 pounds assorted fresh mushrooms, sliced
salt & pepper to taste
4 cups chicken broth (or vegetable broth)
1 cup wild rice, rinsed and pre-cooked
1 pint Organic Valley half and half
1 teaspoon nutmeg
2 tablespoons chopped fresh flat-leaf parsley

Directions

Melt butter in large stock pot over low heat until foaming. Add onion and sauté until translucent. Add mushrooms and cook for five minutes on medium low heat, stirring frequently. Season with salt and pepper. Add broth and bring to a boil. Reduce heat and simmer for 45 minutes. Add rice and heat through. Stir in half and half and nutmeg. Sprinkle with parsley before serving.