(Inspired by) Barefoot Contessa’s Wild Mushroom Soup (for 2)
Jay’s version of Ina Garten’s legendary Cream of Wild Mushroom Soup starts off with a *vegetarian broth made with celery, onions, carrots, mushroom stems, and leeks (and we keep the veggies in the soup). Next, portobello caps, cremini mushrooms, leeks, and garlic are sauteed, then simmered with white wine, the veggie-laden broth, thyme, parsley, and to make this a real soup-meal, we’re adding red and brown rice. It all simmers together until just right, and a little light cream gets stirred in at the finish. #AutumnComfortFood
*When making a vegetable broth, some chefs strain the broth and discard the veggies. We like to keep the veggies in the soup.
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