Wild Rice and Mushroom Soup

Ingredients

• Brown rice

  Long-grain, raw

  ⅔ cup or 123g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup whole or 87g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup whole or 87g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Carrots

  Raw

  1 medium or 61g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Sherry

  Fino, Dry - Waitrose

  33g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Thyme

  Fresh

  2g

• Bay leaf

  Spices

  7g

• Kale

  Scotch, raw

  100g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Parsley

  Raw

  3 tbsp or 11g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. Cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
4. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
5. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
6. Serve immediately.
7. (source: https://damndelicious.net/2018/06/07/wild-rice-and-mushroom-soup/)

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