Lundberg Family Farms Wild Rice and Mushroom Soup

Ingredients:

Add rice, thyme, bay leaf and 1/4 teaspoon garlic and vegetable stock to small saucepot. Bring to a boil, then reduce to a simmer. Cover and cook until rice pops open and is tender, about 45 – 50 minutes. In a separate stockpot, melt butter over high heat. Add mushrooms, onions, remaining garlic and tomato paste. Cook until vegetables are browned and fragrant. Add 3 ounces of sherry then reduce until almost dry. Add chicken stock and bring to just boiling. Reduce heat and simmer for 20 minutes. In a small bowl, mix together cornstarch and rest of sherry. Whip until smooth and creamy. Add to soup and raise heat until just boiling. Stir and cook until thickened. Remove from heat and add rice and cream. Add kosher salt and fresh ground pepper to taste. Let soup rest for 20 minutes and then keep warm until ready to serve.

To serve