Wild rice mushroom soup
1 tablespoon butter
1 tablespoons olive oil
Couple garlic cloves minced
Celery ribs (2ish) diced
Bunch asparagus chopped small
Package of button mushrooms sliced
1/2 cup wild rice
1/2 cup white wine
5.5-6.5 cups chicken broth(better than bouillon)
Dried mushrooms (chanterelle chopped small)
Pepper, salt, thyme, to taste
If it doesn’t appear thick enough, make a cornstarch slurry to thicken it … or conversely thin with more broth/water
Sauté each vegetable building on the flavors, add broth and cook for 50-75 minutes until rice is done.
What is a cornstarch slurry? Add water and cornstarch and mix, I use one or two tablespoons to 1/4 cup of water. Mix well so there are no lumps or there will be lumps in your soup. Add the slurry off the heat and then stir continuously on low heat until it thickens. You can add more if it’s not quite the right consistency… but careful as it can get away from you quickly.