Name: Mushroom wild rice soup
Prep time: 40 min
Cook time: 60 min
Yield: 6
Ingredients: 3/4 Cup - Dried cremini mushrooms; 6 Cups - Warm water; 1/3 Cup - Butter or olive oil, divided; Small head garlic, minced; 2 - Leeks, thinly sliced; ½ tsp. - Dried thyme; ¼ Cup - All-purpose flour; 3 Cups - Chicken or vegetable broth; Salt and pepper, to taste; 2 Cups - Thinly sliced fresh shiitake mushrooms; 2 tsp. - White wine; 1 Cup - a2 Milk® Whole; 2 Cups - Cooked wild rice; Chopped fresh chives, for garnish

Mushroom wild rice soup

Difficulty

Moderate

Preparation

40 mins

Cooking time

60 mins

Servings

3/4 Cup - Dried cremini mushrooms

6 Cups - Warm water

1/3 Cup - Butter or olive oil, divided

Small head garlic, minced

2 - Leeks, thinly sliced

½ tsp. - Dried thyme

¼ Cup - All-purpose flour

3 Cups - Chicken or vegetable broth

Salt and pepper, to taste

2 Cups - Thinly sliced fresh shiitake mushrooms

2 tsp. - White wine

1 Cup - a2 Milk® Whole

2 Cups - Cooked wild rice

Chopped fresh chives, for garnish

Directions

Place the dried cremini mushrooms in a bowl with the warm water and allow them to rehydrate for 30-40 minutes. Once saturated, drain and reserve the liquid. Chop coarsely and set aside.
Heat ¼ cup butter or olive oil in a stock pot over medium heat and add the garlic and leeks. Sauté for five minutes, until just softened.
Add the rehydrated mushrooms and thyme to the mixture. Sprinkle with flour and cook for two minutes more.
Stirring, slowly add the broth and reserved cooking liquid. Simmer the soup for 50-60 minutes and puree with an immersion blender.
Heat the remaining butter or olive oil in a sauté pan. Add the sliced fresh shitake mushrooms and sauté for 1-2 minutes. Add the white wine. Just as the liquid evaporates, transfer the mushrooms to the soup.
Add the milk and cooked rice to the soup. Season with salt and pepper, to taste.
Ladle the soup into serving bowls and garnish with fresh chopped chives.