Wild Rice and Mushroom Soup

Author: Sarah Slavinsky

Ingredients

• $\frac{1}{2}$ pound sliced fresh mushrooms
• $4$ to $6$ cups wild rice pilaf
• $2$ quarts heavy whipping cream*
• $2$ quarts chicken broth
• $\frac{1}{2}$ teaspoon fresh rosemary, chopped
• Salt and pepper

Instructions

• Prepare rice pilaf according to package directions and set aside.
• Sauté mushrooms in olive oil.
• Heat cream and chicken broth.
• Add rice, mushrooms, rosemary, and salt and pepper (to taste).
• Eat and serve. (To thicken, mix a small amount of water with $2$ to $3$ tablespoons cornstarch. Stir into hot soup.)

Quote

We served this at a Christmas soup party and it was a hit!!

Tip

*I use half & half to cut down on fat and calories.