Mushroom and Wild Rice Soup
Makes about 4 quarts
  • 2 tablespoons butter
  • 1½ cups chopped onion
  • ¾ cup chopped celery
  • 1¾ cups wild rice blend
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2⅓ cups water, divided
  • 1½ cups coarsely chopped carrots
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons salt, divided
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon ground black pepper
  • 3 bay leaves
  • 1 (8-ounce) package fresh baby portobello mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • 3 tablespoons heavy whipping cream
  1. In a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook until softened, about 3 minutes. Stir in rice and garlic; cook, stirring frequently, for 1 minute. Stir in broth, 2 cups water, carrots, thyme,1½ teaspoons salt, rosemary, pepper, and bay leaves, and bring to a boil. Partially cover, reduce heat, and simmer for 20 minutes. Stir in mushrooms, and cook until rice is tender, about 25 minutes.
  2. In a small bowl, whisk together flour and remaining ⅓ cup water until smooth. Stir flour mixture, cream, and remaining ½ teaspoon salt into soup. Cook, stirring frequently, until thickened, about 5 minutes. Discard bay leaves before serving.
Recipe by Paula Deen Magazine at