CREAMY MUSHROOM AND RICE SOUP
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, peeled and chopped
1 pound mushrooms, sliced or rough chopped (any combination of varieties)
2 tablespoons fresh sage, chopped
½ cup raw long grain white rice
2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
4 cups mushroom or chicken stock
¾ cup heavy cream
½ cup parmesan
2 tablespoons fresh basil, chopped
Instructions
Heat the butter and olive oil in a Dutch oven or soup pot (4-5 quart) over medium high heat. Cook the onions and garlic until soft and fragrant, about 2-3 minutes. Add the mushrooms and sage and cook for 8-10 minutes, stirring frequently, until the mushrooms release their moisture and begin to lightly brown.
Add the rice, Italian seasoning, salt, pepper, and paprika and cook, stirring, for 2-3 more minutes until the rice starts to get toasty.
Add the stock and the heavy cream and bring to a boil. Reduce to a la low boil and gradually stir in the parmesan. Let cook for 5 minutes more to let flavors meld. Add the basil just before serving.
Note – this soup thickens as it cools, so you may want to add a little more stock or cream to leftovers (if you have any)!!
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