Wild Rice and Mushroom Soup

1 1/2 Tbsp/25 mL Watkins Chicken Soup and Gravy Base
2 cups/500 mL boiling water
1/2 cup/125 mL wild rice & regular rice mix (uncooked)
1 oz/30 g dried Shiitake mushrooms
1-1/2 cups/375 mL hot water
2 Tbsp/300 mL Watkins Original Grapeseed Oil
1 Tbsp/15 mL Watkins Onion Flakes
1/4 tsp/1.2 mL Watkins Garlic Flakes
1/4 tsp/1.2 mL Watkins Rosemary, crumbled
1/4 tsp/1.2 mL Watkins Thyme
1 8-oz/225-g russet potato, peeled and diced
1-1/2 Tbsp/25 mL Watkins Beef Soup and Gravy Base
2 cups/500 mL boiling water
3/4 cups/500 mL milk
Freshly-ground Watkins Sea Salt and Watkins Black or White Pepper, to taste

Reconstitute onion flakes according to directions on label.  Add chicken soup base to 2 cups boiling water to make broth.  Add rice blend to broth in small saucepan.   Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.

Meanwhile, soak mushrooms in 1-1/2 cups hot water until soft, about 20 minutes.   Drain mushrooms, reserving soaking liquid.  Cut off mushroom stems and discard.  Slice mushrooms thinly. 

Heat 1 Tbsp grapeseed oil in heavy saucepan over medium-high heat.  Add mushrooms and saute until tender and golden brown, about 5 minutes.  Transfer to small bowl.   Heat remaining 1 Tbsp oil in same pan.  Add onion, garlic, rosemary and thyme and saute about 15 minutes.  Cover and simmer until potato is very tender, about 15 minutes.

Transfer soup to blender in batches and puree until smooth.  Return to saucepan.   Stir in wild rice  blend, mushrooms and milk.  Cover and simmer 15 minutes to blend flavors.  Season to taste with salt and pepper.   (Can be prepared 1 day ahead.  Cover and refrigerate.  Return soup to simmer.)   Thin with additional milk, if desired.  Serves 4.

Garnish, if desired, with a sprinkling of Watkins Red Pepper Flakes.

Nutrition Information Per Serving:  Calories 245; Protein 7 g; Carbohydrates 39 g; Sodium 760 g; Fat 7 g; Saturated Fat <1g; Cholesterol <1 mg; Dietary Fiber 3 g

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