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Baby Bella and Wild Rice Soup


I eat soup most every day. Normally, I like a little protein in my soup, but the baby Bella mushrooms are so meaty that I don’t even miss it. The wild rice gives this soup a nice earthy flavor, and the half and half simply puts it over the top. Ellen told me it’s one of her favorite soups. I think you will enjoy it too.











Baby Bella and Wild Rice Soup


Ingredients:

4 tablespoons butter

1 red bell pepper, diced

1 large onion, chopped

24 ounce package baby Bella mushrooms, thinly sliced

3, 32-once boxes of chicken broth

2 boxes long grain and wild rice mix

1 tablespoon dried thyme

1/4 cup cooking sherry

2 cups of half and half

2 tablespoons corn starch

Salt and pepper to taste

Directions:


In a Dutch oven or large soup pot, melt butter and cook bell pepper, onions, and mushrooms till tender. In a small bowl, combine the corn starch with 1/2 cup of chicken broth and set aside. Add remaining ingredients except the cooking sherry and half and half to the soup pot and bring to a low simmer for about 30 minutes allowing rice to fully cook. Add in sherry, half and half, and the corn starch mixture. Bring back to a low simmer and adjust seasonings.



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