Serves: 4

Cooking time: 1 hour

What you need:

• Salt
• ½ cup wild rice, rinsed and drained
• Olive oil
• 1 medium sized onion, diced
• 1 stick celery, diced
• 8 oz mushrooms, diced
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• ½ cup dry white wine
• 3 cups, chicken broth
• ¾ cup heavy cream
• Juice of 1 lemon

How to make it:

1. In a medium saucepan, add the rice to heavily salted boiling water. Reduce the heat to medium and gently simmer, uncovered, for 40-50 minutes till the rice is tender but still chewy
2. While the rice is cooking, heat a glug of olive oil in a medium-large soup pot or a small Dutch oven over medium heat and add the onions and celery to it
3. Sauté for 5-6 minutes until the vegetables are tender. Add the mushrooms and a pinch of salt, stirring frequently for 5-6 minutes more
4. Add ½ a pouch of the Chimichurri and give it a quick stir. Then add the white wine and let it bubble away for a couple of minutes
5. Add the broth into the pot and gently simmer, uncovered, for 15-20 minutes
6. Add the cooked rice to the soup pot and reduce the heat to low. In a small bowl, add a ladle of your broth to the cream, allowing it to temper and slowly stir it back into the soup pot
7. Add lemon juice and salt to taste and serve immediately