Mushroom & Wild Rice Soup with Goat Cheese & Chives

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

4 oz Mushrooms

1 cup Chicken Bone Broth

½ cup Red Rice Blend

3 oz Baby Spinach

1 Yellow Onion

1 bunch Chives

1½ Tbsps Mushroom Duxelles

1 oz Goat Cheese

1 Tbsp Verjus Rouge

¼ cup Grated Parmesan Cheese

1 Tbsp Soy Sauce

⅓ cup Crispy Onions

Instructions

1 Prepare the ingredients Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut the mushrooms into bite-sized pieces. Thinly slice the chives.

2 Cook the rice Add the rice to the pot of boiling water. Cook, stirring occasionally, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Make the soup & serve your dish Once the rice has been cooking for about 10 minutes, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the verjus, soy sauce, and mushroom duxelles. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter) and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer 3 to 4 minutes, stirring occasionally, or until heated through. Add the spinach. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Turn off the heat. Add the cooked rice and parmesan; stir to combine. Serve the soup topped with the goat cheese (crumbling before adding), crispy onions, and sliced chives. Enjoy!

1 Prepare the ingredients Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut the mushrooms into bite-sized pieces. Thinly slice the chives.

2 Cook the rice Add the rice to the pot of boiling water. Cook, stirring occasionally, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Make the soup & serve your dish Once the rice has been cooking for about 10 minutes, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the verjus, soy sauce, and mushroom duxelles. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter) and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer 3 to 4 minutes, stirring occasionally, or until heated through. Add the spinach. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Turn off the heat. Add the cooked rice and parmesan; stir to combine. Serve the soup topped with the goat cheese (crumbling before adding), crispy onions, and sliced chives. Enjoy!

Nutrition

• Calories: 490