it’s the last meal of the weekend cooking marathon.
this wild rice and mushroom soup is a good hearty crisp weather soup. if you’ve never cooked with wild rice before, you should check out Bowen Appetit’s beautifully written post on everything you need to know about wild rice.
as for the rest of the ingredients, they should be pretty familiar. so enjoy.
- 1 cup wild rice, rinsed
- 3-4 cups water
- 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
- 4-5 cups chicken stock
- 2 teaspoons rosemary, chopped
- 1 cup heavy cream
- 2 tablespoons cider vinegar
- 2 teaspoons salt
- Bring salted water to a boil. Add wild rice and return to a boil. Reduce heat and cover, simmering for anywhere between 25-55 minutes, until the rice has burst.
- Meanwhile, in a heavy saucepan, heat olive oil. Cook 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 simmer until soup has thickened, about 20 minutes. Salt and pepper to taste and serve.
recipe adapted from the kitchn.
recipe rephotographed May 2014.