Cooking with Jardin-Exotic Creamy Mushroom Soup

Cooking with Jardin-Exotic Creamy Mushroom Soup



1 pound sliced mushrooms

1 cup of pre-cooked wild rice 

(Turkey Sausage with Fennel and Italian Spices)  fully cooked & diced

1/2 cup olive or grapeseed oil

1 cup shallots or red onion diced

32 oz chicken broth

2 tbsp. corn starch

1 cup heavy cream

1 tsp. Herbs de Provence

Sea salt & black pepper to taste

2 tbsp. pili pili relish


Saute mushrooms in large pot with oil until tender. Add sausage, rice and onions and cook to light tenderness. Place 2 tbsp of cornstarch in cool chicken stock and dissolve completely. Pour cornstarch into pot with mushrooms. Stir on medium heat, as broth begins to thicken add  cream, spices and afjust seasoning to your tastes. Simmer until hot all the way through and serve.