Spicy wild rice mushrooms soup

During the Holiday my friend gave me this  Lind chili dark chocolate bar, She mention to me I have to do something with it, I love to use little secret ingredients in my cooking, So I use this chili dark chocolate to replace pinch of sugar ingredients in this spicy wild rice mushrooms soup.
It turn out the chocolate adding great slightly brown color and creaminess to the soup, We really like it it's delectable soup for cold winter days.

Ingredients :
- 1 sweet onion
- 3 clove garlic
- 2 Tbsp butter
- 2 bay leaves
- 3/4 cup wild rice
- 2 carrot
- 4 stalk celery
- 16 oz baby Bella mushroom
- 4 cups chicken broth/vegetables broth
- 2 cups whole milk
- 1/2 Tbsp salt/taste
- 1/2 teaspoon white pepper/black
- 1/2 teaspoon paprika powder
- 1/2 teaspoon nutmeg
- 1 Thai chili/pinch red pepper flakes
- 2 square lindl chili dark chocolate

Directions :
Wash wild rice thoroughly, set aside
Dice carrot,celery and cut baby Bella mushrooms by four or slices
chop onion and garlic and Thai chili

In large soup pan heat 2 Tbsp butter, saute onion and garlic until fragrant/looks brown, Add chicken broth bay leaves,Thai chili and wild rice let them cook / simmer until the rice is tender about 20-25 minutes
Add carrot,celery and dry seasoning ( salt,pepper,paprika powder,pepper flakes and nutmeg )
Add mushrooms,milk and lind chili dark chocolate, cook for another  10-15 minutes
Ready to serve.

*TIP* Use cooked wild rice to reduce cooking  time, Vegetable broth for vegetarian-vegan, heavy cream for a Creamy soup

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