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1/2 cup wild rice, uncooked
1 and 1/4 cups cold water
4 tablespoons margarine
2 medium onions
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 pound mushrooms, sliced
1/3 cup Mishpacha All Purpose Flour
5 cups warm Manischewitz Chicken Broth or other stock or bouillon
1 cup non-dairy creamer
freshly grated nutmeg
salt
pepper
chopped fresh parsley, for garnish
Rinse rice under cold running water. Combine rice and water in a medium saucepan over medium-high heat. Bring to a boil, reduce heat and simmer, covered, 30-40 minutes, or until tender. Drain and set aside.
Heat margarine in a large heavy saucepan over medium heat until melted. Add onions and sauté until translucent. Add garlic and mushrooms; sauté for three minutes.
Add flour, whisking until smooth. Cook two minutes, whisking constantly. Gradually add chicken stock, cook over medium heat for 10 minutes, whisking constantly, or until mixture is thickened and bubbly.
Stir in wild rice, milk or creamer, and nutmeg. Season to taste with salt and pepper. Cook over medium heat for five minutes. Adjust seasonings, if desired.
To serve, sprinkle with chopped parsley.
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Can this wild rice and mushroom soup be frozen?
Will it come out well with gluten free flour?
Rice soups don’t usually freeze well. You should be able to use gluten-free flour.