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Creamy Wild Rice-and-Mushroom Soup
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6 cups | vegetable broth |
3 tablespoons | olive oil |
6 | carrots, coarsely chopped |
1 | yellow onion, coarsely chopped |
2 tablespoons | fresh sage, chopped |
1 6-ounce box | wild rice |
1 pound | white mushrooms, sliced |
1/2 cup | heavy cream |
In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Season with salt and pepper.
Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Lower the heat and simmer, stirring occasionally, until the rice is tender about 25 minutes. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
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