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Wild Rice and Mushroom soup

Bymargaret
 

I was going through pictures from the trip I took to Missouri last spring and came across this picture of portobello mushrooms. I took while we were at the farmers market downtown. One look at it and I was craving one of my favorite things to eat, mushrooms. A few days later Etsy Fort Worth posted a mushroom soup recipe however it calls for butter and heavy cream. Between my diet and lactose intolerance I knew it was not going to work for me despite looking very tasty. Suddenly though I remembered a wonderful soup I had made years and years ago. It has a tasty broth and is full of mushrooms and wild rice. Since at the time I was the only one that would eat it I made it a few times and filed the recipe away.

Wild Rice and Mushroom Soup
Ingredients:
1/2 tsp sea salt
1/3 cup uncooked wild rice, well rinsed
2 tbs olive oil
3 medium cloves of garlic, minced
1 medium onion, chopped
 2 tbs chopped fresh thyme or 4 tsp dried
1 pound mixed mushrooms
6 cups vegetable broth
1/4 tsp freshly ground white pepper

 Directions:
1. Bring 1 cup of water and salt to a boil in a medium sauce pan. Stir in the wild rice and return to a boil.
2. Reduce heat to low, cover and simmer until tender, about 30-50 minutes. Drain and set aside.
3. Meanwhile, in a large saucepan, heat olive oil over medium-high heat. Add garlic, onion, and thyme and cook, stirring often, for about 2 minutes,
4. Add mushrooms, reduce heat to medium, and cook, stirring occasionally, until onion in tender, about 7 minutes.
5. Add broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
6. Transfer half of the soup to a blender and blend until almost pureed.
7. Return to the saucepan and stir in wild rice and pepper.
8. Return to a simmer over medium heat high heat. Cover, reduce heat to low, and simmer 10 minutes.
9. Adjust seasoning to taste.

 This is a tasty and healthy recipe sure to please anytime of the year. Do you have a favorite mushroom or soup recipe? Feel free to post a link to it or the recipe so we can all give it a try.

Wild Rice and Mushroom Soup

Ingredients

  • 1/2 tsp sea salt
  • 1/3 cup uncooked wild rice well rinsed
  • 2 tbs olive oil
  • 3 medium cloves of garlic minced
  • 1 medium onion chopped
  • 2 tbs chopped fresh thyme or 4 tsp dried
  • 1 pound mixed mushrooms
  • 6 cups vegetable broth
  • 1/4 tsp freshly ground white pepper

Instructions

  • Bring 1 cup of water and salt to a boil in a medium sauce pan. Stir in the wild rice and return to a boil.
  • Reduce heat to low, cover and simmer until tender, about 30-50 minutes. Drain and set aside.
  • Meanwhile, in a large saucepan, heat olive oil over medium-high heat. Add garlic, onion, and thyme and cook, stirring often, for about 2 minutes,
  • Add mushrooms, reduce heat to medium, and cook, stirring occasionally, until onion in tender, about 7 minutes.
  • Add broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Transfer half of the soup to a blender and blend until almost pureed.
  • Return to the saucepan and stir in wild rice and pepper.
  • Return to a simmer over medium heat high heat. Cover, reduce heat to low, and simmer 10 minutes.
  • Adjust seasoning to taste.

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