it’s the last meal of the weekend cooking marathon. wild rice and mushroom soup, it’s a good hearty winter soup.

adapted from the kitchn.

makes 6-8 servings

• 1 cup wild rice, rinsed
• 1 large onion, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, chopped
• 1 pound crimini mushrooms, halved
• 1 teaspoon oregano
• 3 tablespoons flour
• 1 cup white wine
• 2 bay leaves
• 2-3 cheese rinds
• 4 cups chicken stock
• 2 teaspoons rosemary, chopped
• 1 cup heavy cream
• 1/8 cup cider vinegar
• 2 teaspoons salt

cook wild rice according to instructions. rice will burst open when fully cooked.

in a separate pot, heat olive oil. saute onions, celery, and garlic. once translucent, add in mushrooms. let mushrooms cook down and release their juices, turning the mixture a nice deep brown color – about 20 minutes. add in oregano and flour and stir. pour in wine and scrape the vegetables from the bottom of the pot. let the mixture reduce a bit, then add in the cheese rinds, bay leaves, and broth. bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes. finally, add the rosemary, cream, cooked rice, and cider vinegar. continue to reduce until soup has thickened, about 20 minutes. salt and pepper to taste and serve.