Is this quite how you remember it? No. It's better. Meaty mushrooms are the star, but that doesn't erase the contribution from onion, celery, and garlic, the trio that forms the flavor. Add in the creamy elements and the wild rice, simmer, and the resulting creation is a triumph of warm flavors that delight the senses with the familiar yet extraordinary. Did we mention you'll make Parmesan garlic bread on the side? It's better than you remember it.
Cut mushrooms into ¼" slices.
Halve and peel onion. Cut halves into ¼" dice.
Trim ends off celery and cut into ¼” slices.
Stem and mince parsley.
Start the Soup
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.
Finish the Soup
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
Make the Parmesan Bread
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.
Finish the Dish
Plate dish as pictured on front of card, garnishing with parsley and halving Parmesan bread on an angle if desired. Bon appétit!