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