Ingredients:
1 Onion, diced
3 Medium Russet Potatoes, diced
1c Carrots, shredded
2 Stalks Celery, diced
8oz Mushrooms, sliced
2T Butter
2T Olive Oil
1 10.75oz Can Cream of Potato Soup
2c Cooked Wild Rice
4c Vegetable Broth
1c Heavy Cream
8oz Shredded Swiss Cheese
1/4c All Purpose Flour
1/2t Salt
1/2t Black Pepper
Directions:
1. Cook wild rice according to package directions (this should take about 30-40 minutes, so if you start your rice first, it should be cooked in time for you to add it to the soup). If rice directions only require water (mine did), add in a pinch of salt and 1T butter, for a slightly richer flavor
2. In large pot, heat butter and olive oil over medium high heat
3. When butter is melted, add in onion, carrots, celery, and mushrooms
4. Cook 7-10 minutes until onions are soft/translucent
5. Stir in flour, cook 2-3 minutes constantly stirring. Cook until flour smells toasty and the raw flour has been cooked out
6. Add in vegetable broth and potatoes, bring to boil. Cover and simmer 20-25 minutes until potatoes are soft
7. Reduce heat as low as your stove will go and stir in rice, cream of potato soup, and heavy cream until well soup has returned to warm
8. Stir in swiss cheese and warm until cheese is melted
9. Season with salt (if needed) and pepper. Enjoy!
Makes approximately 6-8 servings
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