CREAM OF WILD RICE, MUSHROOM, AND ASPARAGUS SOUP
2 tablespoons olive oil
1 small onion, chopped
1 leek, white and light green parts chopped
1-pound cremini mushrooms
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon Dish off the Block Ciao Bella Italian Seasoning
4 cups heavy cream
1-bunch asparagus spears, woody ends removed and spears cut into 2” pieces
2 cups cooked Minnesota Wild Rice, cooked to package directions
Heat the olive oil in a Dutch oven (5-6 quart) or soup pot. Add the onion and leeks to the pan and cook, stirring frequently, until fragrant, about 3 minutes. Add the mushrooms to the pan and continue cooking, stirring occasionally, until the mushrooms release their juices and begin to lightly brown, about 6-8 minutes.
Add the salt, pepper, and Italian seasoning to the pot and cook, stirring for 1 more minute allowing the spices to bloom. Add the heavy cream to the pot and bring to a boil. Reduce the heat to a simmer and cook, uncovered for 30 minutes allowing mushroom flavor to infuse and stock to reduce slightly.
Add the asparagus and cooked rice to the pot and cook for 30 minutes more until the asparagus is cooked to crisp tender.
Serve hot with crusty bread or butter crackers on the side.
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