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.