Name: Creamy Mushroom and Wild Rice Soup
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: 4 servings
Ingredients: 1 cup mirepoix; or 1 diced celery stalk, 1 diced carrot, and 1 small onion, diced; 2 tsp olive oil, divided; 8 oz cremini mushrooms, cleaned and sliced; 3 garlic cloves, minced; 1 (10.5 oz) can of condensed cream of mushroom soup; 1 cup chicken or vegetable stock; 2 sprigs thyme, plus more for garnish; 1 bay leaf; 1 cup wild rice or wild rice blend; 1/2 tsp ground black pepper; 1 tsp salt

1

Stir mirepoix, 1 tsp olive oil, and ½ tsp ground black pepper together in a Suvie pan. Insert pan into the top zone of Suvie. Stir mushrooms, garlic, and remaining 1 tsp olive oil together in a second Suvie pan, and load into bottom zone of Suvie. Broil both pans for 10-15 minutes or until softened.

2

When the broil is complete, stir cream of mushroom soup, stock, thyme sprigs, and bay leaf into the mirepoix; return pan to Suvie. Place wild rice and 1 tsp salt in the Suvie Rice Pot (black handles) and load into your Suvie Starch Cooker. Input settings for wild rice, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour

3

After the cook, mix the mushrooms and their liquid into the mirepoix mixture. Divide wild rice between 4 bowls and ladle soup over. Season soup with salt and pepper to taste, and garnish with thyme leaves as desired.

Creamy Mushroom and Wild Rice Soup

Ingredients

11 Ingredients

Instructions

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