This might the soup to end all soups — and, i’m ok with that. Winter is so hard. It’s freakin’ freezing and everyone is still hyped up on their New Years Resolutions. Meanwhile, i’m over here like, let’s sit on the couch, cuddle and eat soup. Enter the Winter Blues Wild Rice & Mushroom Soup.
Let me start off by saying, YUM. No, for real this tastes so good. My Winter Blues Wild Rice & Mushroom Soup came about a few years back when I had first started cooking dinners for J. We were still in college, slightly broke and always looking for delicious, budget-friendly recipes to try. After I made it, J literally had gone through half of it in just a few minutes. So, I knew it was a keeper.
It’s gotten us through some cold D.C winters and it’s so good that we’re still eating it while we soak up the sun down in Florida. Fair warning, this does make a ton, but it can easily be stored and will last you the whole week. Also, if you’re a meat lover you could easily add in some chicken or roasted turkey and it would be amazing. Enjoy!
- 2 cups mushrooms (sliced)
- 1 yellow onion (finely chopped)
- 1 stick of celery
- 1/2 cup mozzarella cheese
- 2 tbsp butter
- 1 cup wild rice (or basmati)
- 4 cups chicken stock (or vegetable stock)
- 1/2 cup heavy cream
- 1/2 cup milk
- Pinch of fresh Thyme
- Juice from half a lemon
- Parsely, salt and pepper for garnish
- Heat a large on medium heat and saute mushrooms in a dash of olive oil. Set aside.
- Add sliced onions and celery to the pan with butter and saute. Then, add in the milk and let sit for a few minutes.
- Slowly add the rice, chicken stock, salt, pepper and thyme to pot. Put the lid on top and let sit for 15-20 minutes or until the rice appears to be cooked.
- Once the rice is cooked, add in lemon, cream and cheese and stir well. Let it heat up and then enjoy!
- P.S. When reheating, add a dash of milk or cream!