Wednesday, January 23, 2013

Creamy Wild Rice Mushroom Soup

A filling and flavorful soup. Tastes good hot or room temp, making it great for bento.

I liked adding frozen peas to the bowl before heating for more veggies ^_^

2 cups cooked wild rice (1 cup dry)

Roux:
6 tbs butter or oil, if vegan
1/2 cup flour

Broth:
3 cups water
1 giant Portobello cap, chopped
2 carrots, julienned or grated
Celery, minced

1 cup half and half or Soy creamer

Salt and pepper to taste

Frozen peas, optional



Cook the rice in a rice cooker, or according to instructions.
In the meantime, boil the broth.
When the rice is done, make the roux by heating the oil and adding the flour. Stir to combine.
Add some broth to the roux and mix. Add more until it is pretty runny, then add the roux mixture to the broth and heat 'til thickened.
Add the rice to the soup.
Season to taste.
Add peas right before, if using.
Serve.

Shown topped with hard cheese.