This recipe is easy enough for weeknights, but elegant enough to serve as a first course. Your guests will think they've been transported to a French bistro. Sprinkle some toasted pumpkin seeds and grated Gruyere cheese on top for a special garnish.
This recipe is easy enough for weeknights, but elegant enough to serve as a first course. Your guests will think they've been transported to a French bistro. Sprinkle some toasted pumpkin seeds and grated Gruyere cheese on top for a special garnish.
Ready In: 1 hr 20mins
Level: Easy
Prep: 20 mins
Cook: 50 mins
Yields: 8 Servings
- 2 oz dried porcini mushrooms
- 1/4 c olive oil
- 1 large onion (chopped)
- 2 cloves garlic (thinly sliced)
- 1 t salt
- 1/2 t dried thyme
- 1 t black pepper
- 2 lb white mushrooms (cleaned and sliced)
- 6 c chicken broth
- 1/2 c Stonyfield Organic Plain Whole Milk Yogurt
- 1/3 c Stonyfield Organic Heavy Whipping Cream
- 2 cans petite diced tomatoes (14.5 ounces each, drained)
- 2 1/2 c cooked wild rice
Ingredients
directions
Step 1
Soak the dried mushrooms in 1 cup hot water for 20 minutes or until plump.
Step 2
Heat oil in a large saucepan over medium heat. Add onion, garlic, salt, thyme and pepper to pot and cook, stirring often, for 5 minutes or until softened.
Step 3
Increase heat to high and add white mushrooms to pot. Cook for 10 minutes, stirring occasionally. Stir in chicken broth, plumped mushrooms and mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes. Carefully transfer soup to blender and puree until smooth, working in batches if necessary.
Step 4
Add yogurt and cream to blender and puree until well blended. Return soup to pot and stir in tomatoes and rice; cook over medium heat for 5 minutes or until heated through.
