Mushroom and wild rice soup is a winter staple in the Spirit Rock kitchen. You may substitute another type of rice, but we suggest finding some because its flavor is truly unique. This recipe is for a vegan soup. But if you enjoy dairy, hold back a cup of the broth, warm it, stir in a half cup of cream, and add it to the soup during the final minute of simmering.
Ingredients
- ½ cup wild rice cooked separately
- 1-lb. mushrooms washed and thinly sliced, about 6 cups (button, cremini, wild or combination)
- 1 cup medium diced onion
- ½ cup thinly sliced carrots
- ½ cup thinly sliced celery
- ¼ cup olive oil divided
- ¾ teaspoon salt divided
- 1 Tablespoon tomato paste
- 2 teaspoons thyme
- 4 cups vegetable broth or your favorite stock
- 1 teaspoon tamari
- ½ teaspoon sherry vinegar
Instructions
Cook rice covered with 1.5 cups of lightly salted water on a low boil until water is absorbed (about 30 minutes).
In a heavy bottomed soup pot, sauté mushrooms with 2 Tablespoons of olive oil and 1/4 teaspoon salt (do this in 2 batches) until lightly browned and caramelized (about 5 minutes). Remove from pan and set aside.
In the same soup pot, sauté onion, carrot, celery and salt until soft (if the pan is dry after you remove the mushrooms you will want to add a little more oil)
Add tomato paste and thyme. You want to brown the tomato paste a bit and caramelize, scraping the bottom of the pan for any brown bits.
Add the mushrooms, cooked rice and broth to the pan and bring to a quick boil, then reduce heat, and simmer partially covered for 10 minutes.
Finish with the tamari and sherry vinegar.