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Mushroom soup

Recipe from August Home's Cuisine...Premier issue.

Serves 8

Work time: 20 minutes
Cook time: 15-20 minutes






List of Ingredients



• 4 tablespoons unsalted butter
  
• 6 cups mushrooms, coarsly chopped (equal parts shiitake, crimini and button)
  
• 1 cup leeks, chopped (white part only)
  
• 1 cup kale, chopped
  
• 2 cups wild rice, cooked
  
• 1 teaspoon fresh garlic, minced
  
• 4 tablespoons all-purpose flour
  
• 2 cups low-sodium chicken broth
  
• 2 cups half-and-half
  
• 2 tablespoons fresh chives, chopped
  
• 2 tablespoons fresh parsley, chopped
  
• salt and pepper to taste
  






Instructions



1. Saute the mushrooms, leeks and kale in 4 tablespoons of butter (5 minutes).
   
2. Add garlic and wild rice.
   
3. Saute until you start to smell the garlic cooking.
   
4. Add the flour, thoroughly stirring it into the mushroom mixture.
   
5. The mixture will become thick and lumpy. Don't be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes.
   
6. Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. As it heats, it will start to thicken.
   
7. When the soup is smooth and hot, add the chives and parsley. Season with salt and pepper to taste.
   
   
8. For an even richer soup, stir in 1 tablespoon of butter.