Organic Valley Wins Butter Awards: Shares Recipes for Mushroom Wild Rice Soup and Perfect Hollandaise Sauce

This just in from Organic Valley, via a press release:

Organic Valley, America’s largest cooperative of organic farmers, recently won awards for its European Style Cultured Butter and Pasture Butter, two delicious butter offerings from its family of farms. To celebrate the awards—and recent health findings that butter is in fact better—Organic Valley has developed several recipes and serving suggestions just in time for the holidays. 

In honor of this creamy, delicious achievement, Organic Valley is sharing a few of their favorite recipes. Here are a couple of my favorites, directly from the co-op:

Mushroom and Wild Rice Soup

Rich and hearty, a beautiful beginning to a holiday meal or a meal all its own.

Prep time: 20 minutes

Total time: 1 hour 20 minutes

Servings: 8

  • 8 tablespoons Organic Valley European Style Butter
  • 1 large onion, chopped
  • 2 lbs assorted fresh mushrooms, cleaned and sliced
  • salt and pepper to taste
  • 4 cups chicken or vegetable broth
  • 1 cup wild rice, rinsed and pre-cooked
  • 1 pint Organic Valley half and half
  • ¼ tsp nutmeg
  • 2 tablespoons fresh flat-leaf parsley, chopped

Melt butter in large stock pot over low heat until foaming. Add onion and sauté until translucent. Add mushrooms and cook for five minutes on medium low heat, stirring frequently. Season with salt and pepper Add broth and bring to a boil. Reduce heat and simmer for 45 minutes. Add rice and heat through. Stir in half and half and nutmeg. Sprinkle with parsley before serving.

Perfect Hollandaise Sauce

Prep time: 10 minutes

Total time: 15 minutes

Servings: 6

  • 12 tablespoons Organic Valley European Style Cultured Butter
  • 3 large or 4 medium Organic Valley egg yolks
  • 2 tablespoons fresh lemon juice
  • pinch of cayenne pepper
  • salt to taste

Melt the butter and keep it hot. Place remaining ingredients in a small or medium-size food processor or blender. Blend 1 minute. Keep the machine running (and covered) while you slowly add the butter through the small hole in the lid. The sauce will begin to thicken when about half of the butter has been added; at this point you can add the butter a bit faster if you want. If sauce is too thick, you can add a bit of water to thin it. If it hasn’t thickened, you may have added the butter too quickly. To rectify this, pour the sauce into a small, heavy saucepan and whisk rapidly over low heat until it thickens.

Adjust seasonings to taste. Keep sauce warm until ready to use. (Copyright by Terese Allen.)