Cream of Wild Mushroom Soup
We souped up this Campbell’s classic with wild rice and our new Black Garlic cheese so that you can pour it in a bowl or atop a casserole as you see fit!
Cook your rice according to package instructions. You can also do this the night before if you wish to save time.
While rice is cooking, heat a deep saucepan over medium heat and prep your mushrooms, garlic and onion.
Once warm, add the oil to the pan and let it heat up for 15 seconds.
Next, add the onions, garlic, a dash of salt and cook until translucent (about 2 minutes), stirring frequently.
Add the mushrooms and herbes de Provence to the cooked onions and continue cooking for another 5 minutes, until mushrooms are soft.
Once mushrooms are cooked add the vegetable broth to the saucepan and bring to a rolling boil. Add the wild rice to the soup and reduce heat to simmer.
Add the Nuts for Cheese to the soup and let it cook until all of the cheese has melted.
Cook for about 5 minutes until everything is nicely combined. Season accordingly.
For a creamy texture, add half (or all) of the soup to a blender and blend until creamy and smooth.
Serve with sourdough croutons and green onions.
Ingredients
Directions
Cook your rice according to package instructions. You can also do this the night before if you wish to save time.
While rice is cooking, heat a deep saucepan over medium heat and prep your mushrooms, garlic and onion.
Once warm, add the oil to the pan and let it heat up for 15 seconds.
Next, add the onions, garlic, a dash of salt and cook until translucent (about 2 minutes), stirring frequently.
Add the mushrooms and herbes de Provence to the cooked onions and continue cooking for another 5 minutes, until mushrooms are soft.
Once mushrooms are cooked add the vegetable broth to the saucepan and bring to a rolling boil. Add the wild rice to the soup and reduce heat to simmer.
Add the Nuts for Cheese to the soup and let it cook until all of the cheese has melted.
Cook for about 5 minutes until everything is nicely combined. Season accordingly.
For a creamy texture, add half (or all) of the soup to a blender and blend until creamy and smooth.
Serve with sourdough croutons and green onions.