It is the soup season Babyyyyyy. We recently had a 50 -degree day and I’m here for that. Count me in. I long for soup. But I also long for ramen … that’s also soup. Brian and I have this tradition that we get out and get ramen while sniffing. We both hate the snow so that we can enjoy something just as well when it is snowing. But we’re not quite there yet. For now I do football nights chili on Monday evening and make soup on accidental week. The soup is underestimated and undervalued. Let us change that, ok? Cool.
Did I really just say “Monday Night Football Nights”? What am I? I have a child and now I support a sport that drives me crazy and I still don’t like it deeply? I think so. Well, here is the thing – all of my husband’s family members are now out here. His sister moved here 10 years ago, his brother pulled a year ago and then his mother pulled 6 months ago. So they are all here and most of them (luckily not my sister-in-law, so we can mark together) the big games, especially the chiefs games. So I stopped fighting against it and hugging it. And by the hug I mean, I do chili or soup or arepas, they all scream on the television screen and my sister-in-law and I talk about the latest social media gossip like Tristan and Khloe scandals. Are I interested in the bad call the referee made on Mahomes or Brady? No, but I take care of Khloes Make -up decisions. Guys always pretend that she doesn’t like a drama, but you enjoy the Twitter wars that go on after every game. Has anyone surprised that Twitter is still there or is that only me?
I’m just glad to say that I no longer despise football. I definitely don’t give two flying for it, but I really appreciate how productive it did me. When I have to end a project, football is like a white sound – they simply climb into the zone and blow it out. I wonder how Avery will be when she grows up and a family is divided into her feelings towards sport. Does she want to see it? Will she be interested? Will it be upset? Will she play it? I’m totally cool with your loving football, but I hope to drill into your brain that the most important part for every sport is simply the food. It’s just a fact.
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Creamy mushrooms and wild rice soup
- Preparation time: 15 minutes
- Cooking time: 1 hour 20 minutes
- Total time: 1 hour 35 minutes
- Yield: 5 Portions 1X
- 2 tablespoons Butter or ghee
- 5oz Cremini mushrooms, quartered
- 5oz White button mushrooms, quartered
- 5oz Shiitake mushrooms, cut
- 5oz Baby Bella mushrooms, quartered
- 1 teaspoon Salt, shared
- 2 Large carrots, cubes
- 3 Selleriteiele, cubes
- 1 Yellow onion, cubes
- 4 Cloves of garlic, chopped
- 1 tablespoon Hacked fresh rosemary
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/4 teaspoon Red pepper flakes
- 1/2 teaspoon Salt or taste
- 1/4 cup Gluten -free flour
- 48oz Chicken bone broth
- 1 cup Wild rice
- 1/2 teaspoon black pepper
- 1/4 cup Whipped cream
- Juice from 1/2 lemon
- Add two tablespoons of butter or ghee to a Dutch oven or pot with strong soil over medium heat. Add mushrooms and cook them for 10 minutes, throw them golden brown every few minutes. Add 1/2 teaspoon of salt and mix them together. Take out of the pot and put aside.
- Add 2 more tablespoons of butter or ghee into the pan and add the carrots, the celery and the yellow onion. Let it cook for 7 minutes, mix consistently so that you can cook evenly, then add the garlic, rosemary, dried thyme, dried oregano and red pepper flakes and have another 3 minutes boil. I added the 1/2 teaspoon of salt here, but that’s entirely with you. I like it salty!
- Add the gluten -free flour together with the mushrooms and mix to coat all vegetables. Then add the bone broth and the wild rice. Mix to combine the cover. Bring to a boil, then reduce to medium -sized heat and let it boil for about 1 hour to mix every 15 minutes to ensure that nothing is liable to the bottom of the pot.
- As soon as the rice is tender, take off the stove and add black pepper, heavy cream and lemon juice before serving!
What I used to make this recipe:
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