Cream Of Mushroom Soup With Wild Rice Recipe

Name: Cream Of Mushroom Soup With Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil to taste; 1/2 leek white part, sliced; 1 onion small, diced; 1 medium potato diced; 3 1/3 cups fresh mushrooms halved; 4 tablespoons milk; water to taste; 6 tablespoons wild rice; salt to taste; ground black pepper to taste; mustard to taste; 1/8 teaspoon balsamic vinegar cream; sprouts beet

Servings: persons

olive oil to taste
1/2 leek white part, sliced
1 onion small, diced
1 medium potato diced
3 1/3 cups fresh mushrooms halved
4 tablespoons milk
water to taste
6 tablespoons wild rice
salt to taste
ground black pepper to taste
mustard to taste
1/8 teaspoon balsamic vinegar cream
sprouts beet

1
Heat the olive oil in a saucepan, add the leek and onion, and saute for about 5 minutes over medium heat.
2
Add the diced potatoes and saute for another 5 minutes.
3
Add the halved mushrooms and saute for 5 more minutes.
4
Add the milk and water and cook for another 20 minutes, or until potatoes are done. Place the vegetables and milk mixture in the blender and grind. Return to the saucepan.
5
Add the rice and cook for about 17 minutes.
6
Season with salt, pepper, and mustard to taste.
7
Serve with a few drops of balsamic vinegar and a few sprigs of beet sprouts, for a splash of color.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive oil to taste, 1/2 leek white part, sliced, 1 onion small, diced, 1 medium potato diced, and more.

Yes, Cream Of Mushroom Soup With Wild Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Mushroom Soup With Wild Rice

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