Monday, February 4, 2019

Creamy Mushroom Soup

I'm trying to get more vegetables in and I love the easy-ness of soups! 

I never had a mushroom until long after I was married. At first I didn't like them. But now?! I love them! I especially love when my husband makes them! YUM!

If you have kids, like I do, that don't like mushrooms they can just take them out ;)





Creamy Mushroom Soup

1 T butter
4 cups chopped mushrooms (baby portabellas or white)
2 carrots, chopped
1 clove garlic, crushed
1 onion, chopped
1/2 cup wild rice (or any rice)
6 cups vegetable broth
1/2 cup milk
2 T arrowroot powder
Salt and pepper to taste

1. Place 1 Tbsp of butter in a large pot. Turn it to medium-high. Melt butter.
2. Add chopped veggies to the pot.
3. Put lid on pot and cook veggies enough to wilt.
4. After about 3 minutes, add your rice and broth.
5. Put the lid back on and bring to a boil. Then cook on low 30-45 minutes.
6. Whisk the cold milk and the arrowroot powder together and pour in the pot.
7. Cook through.
8. Season with salt and pepper (to taste)







This is such an easy meal to put together. 

For leftovers the next day, just add more vegetable broth and it is SO good! You can even add in some broccoli like we did!

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