Recipe from Renée Lavallée
Great Cream Challenge, February 2013
I believe in simplicity and this soup is about as simple as it gets; no muss, no fuss.
- Prep: 10 min
- Cooking: 45 min
- 2 tbsp (30 mL) butter
- 1 onion roughly chopped
- 2 cloves of garlic minced
- 1 lbs (450 g) cremini mushrooms sliced
- 1/2 cup (125 mL) wild rice
- 3 cups stock (chicken or vegetable)
- 4 bay leaves
- 1/4 cup (60 mL) dark maple syrup
- salt & pepper
- 2 cups (500 mL) 35% cream
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In a heavy bottomed pot, melt the butter. Add the onions and garlic and sauté until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, maple syrup and salt and pepper.
Cook for about an hour; until the rice is very cooked. Puree half of the soup, and add back to the pot.
Add the cream and more seasoning if needed. Also, thin out with more stock if the soup is too thick for you.
This soup is better the next day, and for a couple of days after that too.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 87 mg|
|Pantothenic Acid:||22 %|
|Vitamin A:||36 %|