Mushroom and Wild Rice Soup - Recipe
Ingredients:
- 1 medium onion, finely chopped
- 1 tablespoon butter
- 1/3 cup wild rice
- 6 to 7 cups vegetable stock
- 4 cloves garlic, chopped
- 4 to 6 ounces each of three kinds of fresh dark mushrooms (shiitake, oyster, Portobello, etc) or 1 ounce each if using dry mushrooms
- 1 carrot, peeled and cut into matchstick-sized strips
- Salt and freshly-ground black pepper, to taste
Directions:
1. Saute the onion and wild rice for 2 minutes in the butter in a medium-sized saucepan. Stir in the vegetable stock. Cover and simmer 25 minutes, stirring occasionally.
2. Add chopped garlic, cover again, and simmer another 15 minutes, until the rice is almost tender. Add the mushrooms and simmer, covered, for another 10 minutes. (You can make the soup up to this point a day ahead and refrigerate.)
3. Just before serving, stir the carrot strips into the soup and simmer for 2 minutes until the carrots are crisp and tender. Season with salt and pepper