This week’s Meatless Monday recipe is another soup! Just when I think Spring and the beautiful weather is here to stay….we get snow. So here’s another hearty solution to a meatless meal that is filling and provides some warmth.
Mushroom and Wild Rice Soup
2 t Canola Oil
1 lb Sliced Button Mushrooms
1 Onion, chopped
1/4 t salt
2 T flour
32 oz Chicken Broth
1/2 C Wild Rice (quick cook kind)
1/4 C Half-and-half
1. Heat the oil in a large saucepan over medium heat. Add the mushrooms, onion, and salt. Cook until the mushrooms for about 15 minutes, or until soft.
2. Sprinkle the flour over the mushrooms and cook for an additional 2 minutes. Stir in the broth and wild rice. Bring to a boil. Reduce heat, cover, and simmer until rice is cooked. (If using quick cook, it should take about 15 minutes. For regular wild rice, it will be closer to 45 minutes)
3. Remove the pan from the heat and stir in the half-and-half. Serves 6
Now it’s your turn!