Wild Rice and Mushroom Soup
Recipe type: Soup
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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 by Things I Made Today at https://www.thingsimadetoday.com/2012/12/23/wild-rice-and-mushroom-soup/