The Perfect Pair
CREAMY MUSHROOM AND WILD RICE SOUP
Makes about 2 quarts
Brimming with rich, earthy flavor, this cozy soup is exactly what we crave when the weather gets cool.
2 tablespoons unsalted butter
3 large carrots, halved lengthwise and chopped crosswise
2 stalks celery, halved lengthwise and chopped crosswise
1½ cups chopped leeks (white and light green parts only)
2 cloves garlic, minced
1 cup wild rice blend*
1 (32-ounce) carton chicken stock
2 cups water
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 (8-ounce) package sliced baby portobello mushrooms
