Misc. Mushroom and Wild rice Soup

Misc. Mushroom and Wild rice Soup

This is one of my favorite soups… It’s light, bright, full of flavor and very nutritious - essentially making it the perfect meal!

you will need:

1-2 tbsp. olive oil

2 medium leeks (white and light green only), halved and thinly sliced

4 cloves of garlic, thinly sliced

1 large heirloom tomato, roughly chopped

2 medium carrots, sliced into 1/4 inch thick coins

2 stalks of celery,  sliced into equal bit sized pieced

1/2 -3/4 pound mixed mushrooms of your choice (cremini, hen of the woods, morels, shiitake, button - use what ever you prefer/freshest), roughly chopped  or can be left whole if small 

1 cup white wine 

1 1/2 cup dry long grain wild rice

1/2 tsp. fresh rosemary, minced 

1 bunch flat leaf parsley leaves

Pinch crushed red pepper flakes

salt and pepper to taste 

8-10 cups vegetable stock, room temp

 

  1. Cook the rice 10 minutes shorter than the package directions say, strain any excess water and set aside.

  2. In a large pot, heat oil over medium high flame. Once oil has come to temp, cook the leeks, stirring occasionally, for several minutes before adding the tomatoes; season with salt and pepper, stir to combine then add the wine. Let the wine reduce for about 3-4 minutes, until very little is left.

  3. Add the carrots, celery, mushrooms, garlic and cooked rice - season with prepared spices. Stir to combine and cook for about 5 minutes before adding the vegetable stock. Simmer for at about 20 minutes but no more than 45, before serving.

 Garnish with fresh parsley and serve hot - Enjoy!

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