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Natural By Nature's Recipe Suggestion
Cream of Mushroom Soup
Vegetarian
Serves 8
- 2 TB Natural By Nature salted whipped butter
- 3 leeks, halved, thinly sliced (white and pale green parts only)
- 2 lb mushrooms (button or crimini)
- 2 garlic cloves, minced
- 1/4 cup (dry) long grain white rice
- 61/2 cups (more if needed) chicken broth
- 1/2 cup Natural By Nature heavy cream
- 1/4 cup chopped fresh chives
Melt butter in large heavy soup pot over medium heat. Sauté leeks until
tender, about 5 minutes. Increase heat to medium-high and add mushrooms; sauté until
mushrooms are soft and dry, about 10 minutes. Add garlic and sauté 1
minute. Stir in rice. Add chicken broth and beef broth to pot and bring to
a boil. Reduce heat to low, cover and simmer until rice is tender, about 30
minutes. Cool a bit. Work in batches to purée soup in blender until
smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if
desired. garnish servings with chives.
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