CURRIED MUSHROOM, CAULIFLOWER, AND WILD RICE CHOWDER

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

1 large leek, white and light green parts chopped (about 2 cups)

6 garlic cloves, chopped

1 pound cremini mushrooms, sliced

1 head cauliflower, core removed and broken into bite size florets

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon red pepper flakes

2 tablespoons curry powder

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

4 ½ cups chicken stock

2, 13.5 ounce cans coconut milk

1 cup Minnesota wild rice

½ cup fresh basil leaves, chiffonade

Heat the oil and butter in a 6-7 quart Dutch oven or soup pot over medium high heat. Cook the onions, leeks, and garlic for 2 minutes until soft and fragrant. Add the mushrooms to the pan and continue to cook stirring frequently. Break up the cauliflower and add that as well. Cook for 3-4 minutes, stirring occasionally until mushrooms begin to lightly brown.

Add the salt, black pepper, red pepper flakes, curry powder, and Italian seasoning to the pot and cook for 2 more minutes to let the spices coat the veggies.

Add the chicken stock and coconut milk to the pot. Bring to a boil and add the rice. Reduce the heat to a low boil and cook for 1 hour, stirring occasionally, until the rice is fully cooked, the cauliflower is tender, and a beautiful thick and creamy soup has emerged. Add the basil and cook for 2-3 more minutes.

Serve hot in bowls with crusty bread on the side.

Soups and Chowders

Gluten-free

Vegetarian