Wild Rice and Mushroom Soup

Name: Wild Rice and Mushroom Soup
Prep time: 20 min
Cook time: 50 min
Ingredients: 3 tablespoons unsalted butter; 1 cup carrots, peeled and diced; 1 cup celery, diced; 1 cup sweet onions or shallots, diced; 3 cloves garlic, minced; 1 ½ cups wild rice, rinsed; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh sage leaves, minced; 1 tablespoon fresh rosemary leaves, minced; 2 tablespoons fresh parsley, minced; ½ teaspoon crushed red pepper flakes (optional); 1 ½ quarts vegetable broth; 2 cups kale, ribs removed and torn into small pieces; ½ cup grated Parmesan cheese; 1 cup heavy cream; Salt and pepper; 2 pounds mixed mushrooms (We mixed wild oyster, chanterelle, lobster and enoki mushrooms, but use what you like.); 2 tablespoons fresh parsley; ¼ cup extra virgin olive oil; Salt and pepper, to taste

By Edible Seattle

Wild Rice and Mushroom Soup

A creamy and herbaceous soup for a chilly autumn day when the rains have returned. We roasted the mushrooms separately to add some crunch and earthy meatiness.

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Prep Time 20

Cook Time 50

Course Soup

Servings 6

Ingredients

3 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup sweet onions or shallots, diced
3 cloves garlic, minced
1 ½ cups wild rice, rinsed
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage leaves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons fresh parsley, minced
½ teaspoon crushed red pepper flakes (optional)
1 ½ quarts vegetable broth
2 cups kale, ribs removed and torn into small pieces
½ cup grated Parmesan cheese
1 cup heavy cream
Salt and pepper
2 pounds mixed mushrooms (We mixed wild oyster, chanterelle, lobster and enoki mushrooms, but use what you like.)
2 tablespoons fresh parsley
¼ cup extra virgin olive oil
Salt and pepper, to taste

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add in the carrots, celery and onions, and sweat for 5–7 minutes, until they begin to soften. Add in the wild rice, and sauté with the vegetables for another minute. Add in the fresh herbs, red pepper flakes and vegetable broth. Bring to a boil, then reduce to low heat. Cover and simmer for about 45 minutes, until the wild rice is fully cooked. Prep your mushrooms while the rice is cooking.
Add in the torn kale, Parmesan and heavy cream, cook for an additional 2 or 3 minutes. Season with salt and pepper.
For the mushrooms: Preheat the oven to 400°F. Tear mushrooms into small pieces, and toss with the olive oil, salt and pepper, and fresh parsley. Roast for 15–20 minutes, or until the mushrooms are deeply browned and crispy. Serve on top of the soup with more fresh parsley.

Notes

This recipe uses butter, cream and Parmesan cheese for an additional layer of luxury, but you can easily substitute olive oil, coconut milk and nutritional yeast for an equally delicious, fully vegan riff. Either way, your kitchen will smell heavenly.

Keyword mushroom

Edible Seattle

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