Barefoot Contessa’s Wild Mushroom Soup (for 1)


Inspired by Ina Garten’s legendary Cream of Wild Mushroom Soup, Jay starts off with a *vegetarian broth made with celery, onions, carrots, mushroom stems, and leeks (and we keep the veggies in the soup).  Next, cremini and button mushrooms, onions, and garlic are sauteed, then simmered with Madiera wine, veggie broth, thyme, parsley, and to make this a big soup meal, we’re adding a blend of red, wild, and brown rice. It all simmers together until just right, and light cream gets stirred in at the finish.   

*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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