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Wild Rice and Mushroom Soup

Emma Christensen
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Bay leaf

4

Celery stalks

2 cloves

Garlic

1 lb

Mushrooms

1 tsp

Oregano, fresh

2 tsp

Rosemary, fresh

1

Yellow onion, large

4 cups

Vegetable or chicken stock

1 cup

Wild rice

3 tbsp

All-purpose flour

2 tsp

Salt

1 tbsp

Cider vinegar

1

Cheese rinds

1 cup

Whole milk or heavy cream

1 cup

White wine