Mushroom Wild Rice Soup
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Prep time: 
Cook time: 
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Serves: 4-6 bowls
 
Ingredients
  • 3 stalks celery
  • 1 yellow onion
  • 3 cloves garlic
  • olive oil
  • 8 oz mushrooms (I used Crimini)
  • 1.5 liters chicken or veggie stock
  • ¾ cup wild rice + ¼ cup basmati, or 1 cup wild rice blend of your choice
  • small pinch of thyme
  • salt and pepper
  • yogurt and parsley, to serve
Instructions
  1. dice the onion, celery and garlic
  2. heat a medium pot over medium high heat; add 1 tablespoon olive oil
  3. add onion, celery and garlic; season; cook until softened
  4. slice the mushrooms and add to the pot; season with salt and pepper and cook until lightly browned
  5. add pinch of thyme and 1 liter stock, bring to simmer & cook for 10-15 minutes
  6. using an immersion blender, partially blend the mushroom and stock mix until soup is mostly smooth with some blended pieces and a few intact mushroom slices.
  7. add rice blend; cook for about 30 minutes until basmati is falling apart and wild rice is just tender.
  8. taste for seasoning - add salt and pepper if you need to do so.
  9. at this point, you may need to add more stock (I did) until soup is a desired consistency.
  10. garnish with a swirl of yogurt and some parsley.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/mushroom-wild-rice-soup/