I actually developed and spent time testing this recipe back in July and August. I often prepare recipes out-of-season/pre-season so that the posts for those recipes are "live" on the blog in-season. Since I prefer to test a new recipe several times before posting it, I often find myself making Christmas treats, for example, in October and November. In this case, it was soup in August.
Hot, sweltering August.
I am looking forward to enjoying this soup a lot more, however, now that cooler weather is upon us.
It's a soup deeply rich in flavor, but requires mere minutes of hands-on preparation.
The wild rice's chewy, hearty texture is enhanced here by the luxurious, creamy and silky broth while the mushrooms bring an earthy, deep flavor to the soup. Imagine cozying up on the couch with a mug of this hot, creamy soup during the blizzard-y, bitter cold months of winter. Pure comfort.
NOTE: You can use a variety of mushrooms or one type that you particularly like. I use basic button mushrooms.
Yields 4 - 6 servings.
