Creamy Wild Rice & Mushroom Soup
3 ¼ cups Chicken Broth
1/3 cup Wild Rice (Uncooked)
½ cup Sliced Green Onion
½ cup Sour Cream
½ cup Milk
1-2 tbsp. Crumbled Blue Cheese
2 tbsp. All-Purpose Flour
1 tsp. Snipped Fresh Thyme OR ¼ tsp. Dried Thyme, crushed.
1/8 tsp. Ground Black Pepper
1 cup Sliced Fresh Mushrooms
In a medium sauce pan, combine the chicken broth and the uncooked rice.
Bring to a boil.
Reduce heat and simmer, covered for 25 minutes until rice is tender.
Stir in the green onion.
Whisk together the sour cream, milk, flour, thyme and pepper till well blended. Add to the rice mixture.
Add mushrooms and blue cheese. Cook and stir till thickened.
Makes 4 servings.
White Cheese Croutons
4 Slices rustic bread
Olive oil for brushing
¾ cup Dubliner Irish cheese or shaved Parmesan
Lightly brush bread with olive oil.
Place bread oil side up on a cooking tray.
Sprinkle bread with cheese and place under broiler till cheese is melted and slightly golden.
Serve with creamy Wild Rice and Mushroom soup
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