TRISHA YEARWOOD SOUP RECIPES RECIPES

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WILD RICE AND MUSHROOM SOUP RECIPE | TRISHA YEARWOOD ...



Wild Rice and Mushroom Soup Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 50 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon salted butter 
1 cup finely chopped onion (about 1 medium) 
3/4 cup finely chopped carrots (about 3 medium)
2 cups (about 12 ounces) fresh cremini mushrooms, quartered 
1 cup wild rice 
2 garlic cloves, minced 
6 cups chicken stock, plus more as needed 
1 bunch kale, stemmed and cut into bite-size pieces 
1 kohlrabi, peeled and sliced into 1/4-inch half-moons 
Salt and freshly ground black pepper

Steps:

  • In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
  • Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.

WILD RICE AND MUSHROOM SOUP RECIPE | TRISHA YEARWOOD ...



Wild Rice and Mushroom Soup Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 50 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon salted butter 
1 cup finely chopped onion (about 1 medium) 
3/4 cup finely chopped carrots (about 3 medium)
2 cups (about 12 ounces) fresh cremini mushrooms, quartered 
1 cup wild rice 
2 garlic cloves, minced 
6 cups chicken stock, plus more as needed 
1 bunch kale, stemmed and cut into bite-size pieces 
1 kohlrabi, peeled and sliced into 1/4-inch half-moons 
Salt and freshly ground black pepper

Steps:

  • In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
  • Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.

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