Quail and Olive Basil EVOO, Olio Nuovo, and Pacific Spice Wild Rice and Mushroom Soup

I was trying to find a recipe to use without adding any condensed soups or other fatty substitutes. I found one that added Greek yogurt to the soup instead of a cream of mushroom, so I thought I would give it a try and of course add a few of my own additions as well. I am very happy to announce was a hit at home and definitely will go into our family cookbook for future recipes!



Wild Rice and Mushroom soup with Basil EVOO, Olio Nuovo, and Pacific Spice


1 Tablespoon Basil EVOO plus 2 teaspoons
1 Tablespoon Olio Nuovo
1 red onion chopped
1 clove garlic minced
3 celery ribs chopped
2 carrots chopped
20 oz mushrooms ( I used cremini mushrooms)
1 teaspoon fresh basil
3 Tablespoons Pacific Spice
1/4 cup flour
1 cup white wine
salt and pepper
3 bay leaves
8 cups chicken stock
12 oz Greek yogurt
1 1/2 cups cooked wild rice
3 tablespoons fresh parsley and more to garnish dish


Heat Basil EVOO and Olio Nuovo over medium heat. Add onions, garlic, celery, carrots, and salt. Cook 5 minutes until fragrant. Add 2 teaspoons more of the basil EVOO and add mushrooms and stir. Cook until mushrooms are caramelized about 20 minutes, do not rush this step.
Add basil and stir for another 30 seconds. Sprinkle flour and stir until all vegetables have been coated. Add wine and Pacific Spice Vinegar. Allow mixture to simmer until thickened. Add bay leaves and broth. Bring to boil and reduce for 20 minutes. Add Greek yogurt, parsley and cooked rice. Allow soup to simmer another 20 minutes. Season with salt and pepper. Enjoy!