sundays are best to me when they’re spent in front of my stove; i can take my time making whatever is i please. there’s no rushing to get dinner on a table, and i can experiment with items that require more prep. today wasn’t about tackling a difficult recipe, it was more of a mission to fill my fridge and freezer with things that reheat in a moments notice. this recipe makes a ton of soup, so its perfect for portioning and freezing for fast lunches.
it had been awhile since i had last made wild rice soup, but i scored a huge bag of organic minnesota wild rice while out running errands, and i already had potatoes and soy creamer milling about in the fridge- so this was an obvious choice for dinner. i was also craving a creamy mushroom soup, so i went overboard in the mushroom department, and added more soy creamer than usual to really drive the creaminess factor home. i should have checked the pantry before i went out though, because i was out of rosemary which i think would have been perfect in here. oh, and if you so happen to posses a bottle of truffle oil, a little drizzle on top to serve would be heavenly.
mega mushroom wild rice soup
makes 8 hefty bowls
you will need:
1 cup rinsed wild rice
3 cups vegetable stock
1 c minced leek
1 c minced white onion
1 stalk of celery, minced
3 cloves of garlic, minced
5 small russets, small dice
roughly 3/4 lb each button and cremini mushrooms, or a favorite mix of mushrooms, halved and sliced
3 cups vegetable stock, as needed
1 tbs dried thyme
2 tsp dried rosemary
1 tall carton soy creamer-i think its 2 1/2 cups? mixed with 1/4 c chickpea or oat flour
salt, pepper, sherry, and olive oil as needed
in a large, heavy bottomed pot or dutch oven, start by bringing three cups of stock to a boil and add in the wild rice. reduce to a simmer and cook until the grains have mostly spilt, about 30-45 minutes and set aside.
to the same pot add a little olive oil and start sautéing your onions. once they’re soft, add in the celery, garlic and leeks. continue to sauté until everything is soft and just beginning to brown. deglaze with a little sherry if you have it handy, and add in half of the mushrooms. raise the heat and cook down the first batch of mushrooms until they’ve released their liquid and it’s begun to evaporate. now, toss in the second batch of mushrooms and cook again until the liquid has released and started to evaporate.
now, toss in the potatoes, thyme, rosemary if you have it, and your reserved wild rice and pop a lid on your pot. let this simmer until the potatoes are tender, about 15 minutes. pour in your creamer, and bring to a low boil and stir occasionally until thickened and creamy. add some of your reserved stock to achieve your desired level of thickness- if needed, add more of your flour of choice to thicken if you prefer a thin-bodied soup and used a ton more stock/creamer. taste, and adjust your seasonings before serving. this tastes even better on the second day!