Does anyone else absolutely hate the cold? I mean, snow is pretty and all, but it seems like your feet get cold in November and then perpetually stay that way until March. There are some good things about the cold weather. It makes that cup of hot tea all that much better. It also makes the time spent in the hot kitchen more desirable. Spend that time making this delicious thick and creamy wild rice mushroom soup. It is a great meal for warming up with your family at dinner.
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- 8 oz. Sliced Mushrooms
- 3 Cups Cooked Wild Rice
- 1 Medium Yellow Onion, diced
- 1 Cup of Butter or Margerine
- 29 oz. Chicken Broth
- ½ Cup Flour
- 1 tsp. Salt
- 1 tsp. Dried Rosemary
- ½ tsp. Ground Peppercorn Medly
- 1 tbsp. Worcestershire Sauce
Melt 1 cup of butter in a large pot.
Add onions and mushrooms to the pot and cook over medium-high heat for 15 minutes or until the onions are translucent.
Next, add flour to onion mixture and stir until well combined.
Whisk broth into flour and onion mixture.
Add salt, pepper, rosemary, and Worcestershire to the soup and bring to a boil.
Reduce heat and add your rice.
Simmer 15 minutes to allow the flavors to infuse your soup.
This thick and creamy wild rice mushroom soup is absolutely delicious. Serve it with crackers or sprinkly a little cheese on top. The best part about this soup is that it is super filling so a little goes a long way for your family. You can also freeze this meal for later. When you’re ready to have it for dinner, defrost it and warm it up on the stove on a low eat setting until hot. Freezer meals are the best! If you want more to add to your next meal plan, check out these Freezer Pinto Beans and Ham or this Quick and Easy Sausage Quiche. Both delicious recipes will let you spend more time enjoying your family and less time in the kitchen.
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