This is one of my favorite soups. I love the combination of the fresh mushrooms and wild rice together. It's perfect for this time of year. Well, actually, it's perfect if you have fresh mushrooms in your fridge or if you are able to drive to the grocery store to get some. If you are snowed in waiting for the ice on the road to melt with no mushrooms in your fridge, this is not the perfect soup for you. So make it next week. It'll be good then, too.
Ingredients:3 cups chicken broth
1/3 cup wild rice, rinsed and drained
1/2 cup green onions, thinly sliced
1 cup half-and-half or light cream
2 tablespoons flour
1/4 teaspoon thyme
1/8 teaspoon pepper
3/4 cup fresh mushrooms, sliced
Directions:
In a medium saucepan combine the chicken broth and uncooked wild rice. Bring to boil and reduce heat. Cover and simmer for 40 minutes. Stir in green onions; cook for 5 - 10 minutes more or until rice is tender. Whisk together half-and-half or light cream, flour, thyme, and pepper in a small bowl. Stir into rice mixture along with mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes about 3 1/2 cups or 4 side-dish servings.
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