Haunted Harvest with Twisted Mint Cocktail
5 minutes
|
2 Servings
Creamy Mushroom Soup with Thyme and Parsley
1 hour
|
Yield:
4 Servings
Cozy doesn't even begin to describe this mushroom soup with fresh Parsley and Thyme. Loaded with flavor and fresh veggies, this craveable comfort food was made for soup season.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- ¾ cup carrot, peeled and chopped
- ½ cup celery, chopped
- 8 ounces baby bella mushrooms, sliced
- 4 garlic cloves, minced
- ¼ cup wild rice
- 1 tablespoon fresh Soli Organic Thyme
- 4 cups chicken or vegetable broth
- ⅔ cup half-and-half
- ⅓ cup parmesan cheese, grated
- Salt and pepper
- Chopped fresh Soli Organic Italian Parsley, for garnish
Directions
- In a large pot, melt butter with olive oil over medium-high heat. Once melted, add onion, carrots, and celery, cooking for 8 minutes. Add mushrooms and garlic and cook for another 6 to 8 minutes.
- Mix in rice, lightly toasting for 1 to 2 minutes, before adding Soli Organic Thyme, salt, pepper, chicken or vegetable broth, and 1 cup water. Bring to a boil, cover, and reduce to a simmer for 45 minutes to an hour (the rice should be tender once done).
- Stir in the half-and-half and sprinkle in the parmesan cheese. Serve and garnish with Soli Organic Parsley. Enjoy!
Inspired by Dishing Out Health
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