Home » Soup » Mushroom and Wild Rice Soup

Mushroom and Wild Rice Soup

Mushroom and Rice Soup

Serves 4

8 oz baby portabella

8 oz button mushroom

1 1/2 cups carrots, chopped

1 cup celery, chopped

1 large shallot

6 cups vegetable broth or 3 cups mushroom & 3 cups vegetable broth

1 cup cooked wild rice

1/2 – 1 cup Greek yogurt, plain

2 tbsp parsley, chopped

1 tbsp rosemary, ground

1 tsp Lawry’s Salt

1-2 tsp white pepper

Directions

Heat 2 tbsp of broth in large pot. Add carrots, celery and shallot and cook 3-4 minutes, then add mushrooms and cook additional 4-5 minutes until vegetables are softened. Add remaining broth and bring to simmer. Add Greek yogurt, parsley, rosemary, salt and pepper, stir constantly to combine ingredients.  Finally add cooked rice, simmer 1-2 minutes.  Serve with dry Italian bread and enjoy!

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