If its cold, more (mushroom and wild rice) soup will do

I've been pretty obsessed with this easy to make mushroom soup I've devised up. It came from the idea of my son eating chicken and wild rice soup when he wasn't feeling his greatest. I don't eat chicken, so I wanted to find something that would replace that. Mushrooms, I find, add a lot of flavor and protein. I don't measure most things that I make, unless I'm following a specific recipe and even then, after I master it - I eyeball ingredients and try and make it my own.

All the things you may need

The things that you will need (which you can change or add to, if you do/don't have the ingredients) Black pepper corn, Chives, Salt, Basil, Dill Weed, Mushrooms, Wild rice, Garlic, Cream of Mushroom, Bay Leaves, Green Beans, Carrots and Celery. There are many times when I add in parsley, or use different mushrooms - like Shiitake instead of the regular white mushrooms.

I always start off with the two things that need to be sautéed. Garlic and Mushrooms. I add a bit of olive oil to the pot, use two garlic cloves and about five or six mushrooms. Both are sautéed in the pot until the garlic is golden brown and the mushroom a bit soft.

Lightly sautee those mushrooms and garlic!

Next come the carrots, celery, green beans, and if you have some other thing to add - that too (peppers, onions, squash, potatoes, even beans). I'm not a big fan of cooked vegetables, but devour them raw. I use a handful of carrots, handful of green beans, and one stalk of celery. After I add those, I add water and turn the heat to low.

Choppy, chop, chop

Next come the spices. Salt to taste, two to three whole peppercorns, Basil, Dill weed (which makes any soup better - in my opinion and smells delicious!), Chives and two bay leaves.

Herbs and spices

I let this simmer for a bit, and then add wildrice (I used box ones, which contain an herb packet, which you can use or not use, I use a little bit of it). Or you can even use brown rice. I let the soup sit until the rice is tender, sometime you might have to add more water if it has gotten too low. After the rice is tender, stir in the Cream of Mushroom. Let the soup simmer for another 10 minutes.

And WAHLA! Delicious, delicious wild rice and mushroom soup. On the down side the soup becomes less soupy the longer it stands, so I when I reheat a bowl it in a pot I add some water to it. I also eat most of my soups with sour cream, in this case, I sometimes like to add Salsa as well. I've been eating this soup for about three weeks now, and I haven't grown tired of it because each week it changes if I have something extra to add or if I want to switch it up.

enjoy!

Délicieux! Fantastique! Jouir de!