Recipe courtesy of Trisha Yearwood
Episode: Chop Chop
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Wild Rice and Mushroom Soup
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.

Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.

Cook's Note

Some of the stock will be absorbed into the rice as it cooks. Add more stock and heat through before serving if necessary.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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