Audras Wild Rice Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my mother in law's recipe and she serves this as an appetizer for Thanksgiving dinner. It is rich with cream and absolutely wonderful if you like mushrooms. Ingredients:
1/2 cup uncooked wild rice |
1 - 8oz pkg fresh mushrooms sliced |
1 cup beef bouillon |
1/2 cup chopped onions |
1/2 cup chopped celery (or sliced very very thin) |
1 can coconut milk (not cream of coconut) |
1 pint heavy cream |
juice of 1/2 lemon |
2/3 cups cooking sherry (this gives it the rich flavors and really shouldn't be omitted). |
Directions:
1. In a large sauce pan or dutch oven combine wild rice, mushrooms, bouillon, sherry, lemon juice, onion and celery. Add enough water so that you have liquid according to the rice package.
2. On medium heat, cook until wild rice is done. (there should be some liquid left in rice).
3. Before serving add heavy cream and coconut milk and heat on low until warm enough to serve. DO NOT LET IT BOIL.
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