Categories: Meals
Ingredients
- 6 oz. Cremini Mushrooms
- 1 Yellow Onion
- 2 Garlic Cloves
- 2 Celery Stalks
- 1/4 oz. Parsley
- 1/2 cup Seasoned Wild Rice Blend
- 4 fl. oz. Light Cream
- 2 oz. Sour Cream
- 1 French Roll
- 1 oz. Grated Parmesan Cheese
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut mushrooms into ¼" slices. Halve and peel onion. Cut halves into ¼" dice. Mince garlic. Trim ends off celery and cut into ¼” slices. Stem and mince parsley.
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Place a medium pot over medium-high heat. Add 2 tsp. olive oil, mushrooms, onion, garlic, ½ tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until vegetables soften, 4-6 minutes.
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Stir in celery, wild rice, and 1¾ cups water. Raise heat to high and bring to a boil. Cover, reduce to a simmer, and cook until rice is tender, 20 minutes. Uncover, add cream, and cook 3 minutes. Remove from burner and stir in sour cream. While soup simmers, make bread
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Halve French roll, if necessary. Place halves on prepared baking sheet, cut side up. Spread on 1 tsp. olive oil and sprinkle with Parmesan. Bake in hot oven until golden brown, 7-8 minutes.
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Plate dish as pictured on front of card, garnishing with parsley and halving Parmesan bread on an angle if desired. Bon appétit!