Creamy Mushroom Soup with Tomatoes & Wild Rice
This creamy mushroom soup with tomatoes & wild rice recipe is easy enough to make for a weeknight dinner with family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stonyfield.com.
Cooking tools:
- Blender
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 2 oz dried porcini mushrooms
- 1/4 cup olive oil
- 1 large onion (chopped)
- 2 cloves garlic (thinly sliced)
- 1 tsp salt
- 1/2 tsp dried thyme
- 1 tsp black pepper
- 2 lb white mushrooms (cleaned and sliced)
- 6 cups chicken broth
- 1/2 cup Stonyfield Organic Whole Milk Plain Yogurt
- 1/3 cup Stonyfield Organic Heavy Whipping Cream
- 2 cans petite diced tomatoes (14.5 ounces each, drained)
- 2 1/2 cups cooked wild rice
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