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Wild Mushroom and Wild Rice Soup
Ready In: 45 Minutes
Prep Time: 30 Minutes
Cook Time: 35 Minutes
Serves 4
DIRECTIONS
- Heat the butter in a heavy pan until it sings (becomes foamy). Add the onions and mushrooms and cook until soft, 5 to 6 minutes. Stir in the flour until smooth. Pour in the stock, stirring, and bring to the boil. Add the wild rice and bay leaf, turn down the heat, cover, and simmer for 15 to 20 minutes. Remove the bay leaf. Taste and add salt and pepper as necessary. Serve hot or cold.
- The soup may be refrigerated for several days, or frozen for up to 3 months.
- To serve, sprinkle lemongrass, mint, or basil over each serving.
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