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Wild Rice & Mushroom Soup

by Mary Sacks

Wild Rice & Mushroom Soup

Wild rice and a mixture of mushrooms with the addition of creamy coconut milk and herbs makes it a good choice for vegans.

Ingredients

  • 1 cup wild rice
  • ¼ cup olive oil, divided
  • 8 oz. mixed fresh mushrooms (cremini, oyster, shitake, etc.)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, sliced
  • 2 Tbsp. all-purpose flour
  • 1 cup dry white wine
  • 4 cups prepared RC No Added MSG Mushroom Broth
  • 1½ cups full fat coconut milk
  • 1 tsp. dried thyme
  • salt & pepper to taste

Directions

  • Pre-cook the wild rice. Set aside.
  • Drizzle bottom of a large pot with 2 Tbsp. of olive oil and place it over medium heat. When the oil is hot add the mushrooms in even layer.
  • Flip and cook 5 until lightly browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.
  • Add the remaining 2 Tbsp. of oil to the pot. Once the oil is hot, add the onion, carrots, celery, and garlic. Sauté until the veggies begin to soften, about 5 minutes. Stir in the flour to coat the vegetable and cook 2-3 minutes more.
  • Stir in the wine and return the mushrooms to the pot. Bring the mixture to a boil, lower heat and allow to simmer until the liquid has reduced by about half, about 4 minutes.
  • Stir in the mushroom broth, coconut milk, wild rice, and thyme. Heat soup back to a simmer; remove from heat. Season with salt and pepper to taste. Allow the soup to rest several minutes before serving.
  • Ladle into bowls and sprinkle with fresh parsley.

Food for Thought

  • Wild Rice. This rice takes a long time to cook. Many recipes call for it to be cooked in the soup. You can, but too many adjustments will have to be made later on in the cooking process. There are also some mixed rice blends on the market that will work very well in this recipe.
  • RC No Added Mushroom Broth. This is a wonderful base. Keep in mind, it really tastes like mushrooms. Using it like you would a vegetable base is really not an option.
  • Broths. Any of the Redi-Base Cooking Vegetable Bases would be very good in this soup. If you like mushroom recipes, this mushroom base that should be in your pantry.
  • Wine. Reduce the wine before you add the broth. This is to intensify the flavor. I’m not a Sherry person, so I use any dry, white that I would drink.
  • Mushrooms. Any mushroom will do. Searing them over high heat at the beginning of the cooking process is both good for color and flavor.
  • Coconut Milk. Gives a little sweetness to the recipe. If coconut milk is not your thing, any “milk” will do.

Servings

  • 4



Mary Sacks
Mary Sacks

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