Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
INGREDIENTS
- 1 cup dry wild rice or wild rice blend (wild rice and brown rice)
- 1/2 sweet onion, diced
- 6 carrots, chopped
- 5 cups low-sodium veggie or chicken broth
- 1 cup dry white wine
- 1 tablespoon chopped fresh thyme + 3 thyme sprigs
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 parmesan rind + 1/2 cup grated parmesan, plus more for serving
- 1 cup whole milk or heavy cream
- kosher salt and pepper
- 2 pounds mixed mushrooms, roughly torn
- 4 cloves garlic, smashed
- 1 stick (8 tablespoons) butter
- zest from 1 lemon
INSTRUCTIONS
- 1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours.2. During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.3. About an hour before serving, preheat the oven to 425 degrees F. In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!
source:https://www.halfbakedharvest.com/slow-cooker-creamy-wild-rice-soup-with-butter-roasted-mushrooms/
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