Cremini Mushroom and Wild Rice Soup

This mushroom soup is so easy to make - you will think twice about opening one of those canned or packaged varieties.

I used two packs of Cremini mushrooms (baby Portabellas) for this recipe as I prefer the deep flavour they impart over white or brown button mushrooms. I added a generous 'splash' of my favourite Port, some instant chicken bouillon, some herbs and spices and a handful of wild rice grains and voila - I had a restaurant menu-worthy soup to die for. 

This is how its made:

Cremini Mushroom and Wild Rice Soup

Ingredients:
4 Tbsp unsalted butter
2- 8 oz packs fresh Cremini mushrooms, wiped clean, stems trimmed and sliced
1 medium onion, finely chopped
4 garlic cloves, crushed
1 tsp sea salt
1/2 tsp ground white pepper
2 tsp Paprika
1 tsp smoked Paprika
3 Tbsp instant chicken bouillon (I use 'Better Than Bouillon' paste - low sodium)
8 cups water or vegetable stock
1/4 cup Port ( so it was more than a splash...)
1 bunch fresh dill, chopped
1 tsp Tamari (or soy sauce)
1/4 cup uncooked wild rice
2 Tbsp coffee cream

Parsley for garnish

Method:

1. Heat butter in a stock pot on medium heat, add garlic and onions; saute until onions are translucent - *be careful  not to burn the garlic or it will taste bitter.
2. Add mushrooms and continue to saute, about 10 minutes, stirring to combine.
3. Add paprikas, salt and pepper, Tamari and Port; add stock (bouillon paste mixed with water or stock); bring to a boil; add rice and reduce heat to medium-low; cover and simmer for 45 minutes or until rice is cooked. Whisk in cream. Garnish with fresh chopped parsley.

Serves 6-8