Who doesn’t love a yummy ‘shroom soup?

It’s a funny thing.   I always loved mushrooms growing up…but we only ever had them for ‘special’ occasions, and at that it was always canned mushrooms.

My dear heavens above, when I discovered fresh mushrooms (ohhh and how many fabulous options) sautéed in butter and garlic did my love affair bloom! With my passion for soup recipes, can I tell you how excited I was to cobble out this multi-mushroom, creamy rice goodness?  On a cold/snowy/rainy/lazy days, it is something to soothe your ‘shroom soul.

It’s all about modifying to suit your taste: more/less rice,  more/less cream,  swap out beef stock for vegetable broth for a vegetarian option. With my recipes, as always, it’s about go with the flow goodness rather than adhering to specifics.

This with a crusty bread, slivers of cheese and gherkins….. delish!!!

I hope you enjoy.  xo

Creamy Mushroom & Rice Soup 

Ingredients

• 3 T olive oil

• 1 red onion finely chopped

• 3 garlic cloved finely chopped

• 2 cups baby portebello muchrooms finely chopped

• 2 cups cremini mushrooms finely chopped

• 2 cups white button mushrooms finely chopped

• 2 T fine white flour for thickening

• 3 cups beef stock ( or vegetable stock)

• 1 cup red wine ( or red cooking wine)

4 sprigs of fresh thyme ( do not use dried)

• 1/2 tsp salt • 1/2 tsp pepper

• 1 pint cream ( 18%/ whipping etc depending on how rich you would like it)

• 1 cup whole milk

Instructions:

1. Prepare veggies, then heat olive oil in a large pot over med-high heat. Add the red onion and garlic, sautéing for 2 minutes or until soft. Add all of the mushrooms and cook for 10 minutes until liquid starts to render.

2. Add flour, whisking to remove lumps.

3. Add beef stock, red wine, thyme sprigs, salt and pepper, bringing to a boil then simmering over medium heat for 15 minutes.

4. Add brown rice and wild rice. Simmer on low heat for 20 minutes.

5. Add whipping cream and milk. Taste to see if additional salt, pepper or thyme is required to your taste.

6. Note that if you are storing/freezing, that this will thicken with the rice and soup ‘density’ is a personal preference. Add additional beef stock or milk to get the consistency you prefer.

7. Ladle out into soup bowls and garnish with a sprig of fresh thyme.

Can we say yumma??