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  • Southern Cast Iron

    The Perfect Pair

    Aug 11, 2020 4 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT BY J.R. JACOBSON
    FOOD STYLING BY MARGARET MONROE DICKEY

    CREAMY MUSHROOM AND WILD RICE SOUP

    Makes about 2 quarts

    Brimming with rich, earthy flavor, this cozy soup is exactly what we crave when the weather gets cool.

    2 tablespoons unsalted butter
    3 large carrots, halved lengthwise and chopped crosswise
    2 stalks celery, halved lengthwise and chopped crosswise
    1½ cups chopped leeks (white and light green parts only)
    2 cloves garlic, minced
    1 cup wild rice blend*
    1 (32-ounce) carton chicken stock
    2 cups water
    1 tablespoon minced fresh thyme
    2 teaspoons kosher salt
    ½ teaspoon ground black pepper
    1 (8-ounce) package sliced baby portobello mushrooms

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