Soup and Bread

Minnesota Wild Rice and Mushroom Soup

IMG_1898From Katie Johnson/Slow Food Chicago
Serves 6-8

Ingredients

drizzle of oil
1 cup wild rice (I was lucky to have some Red Lake Nation Minnesota cultivated wild rice (that is Indian owned, grown, and harvested) on hand.)
1 large yellow onion, diced
4 celery stalks, diced
1 pound mushrooms, diced (I used white button and baby bellas)
2 cloves garlic, minced
1 teaspoon fresh oregano
3 tablespoons white rice flour (can sub AP flour)
1 cup white wine (I used Tabor Hill semi-dry white from MI)
1 bay leaf
3 tablespoons nutritional yeast
4 cups vegetable stock*
2 teaspoons fresh rosemary
1 cup coconut milk (or milk or cream of your choice)
1 tablespoon apple cider vinegar
2 teaspoons salt, divided
salt & pepper to taste 

*I made vegetable stock (water, carrots, celery, broccoli stalk, red bell peppers, zucchini, parsley, bay leaves, thyme, salt) as well as used the cooking liquid from boiling the rice.

Preparation

Bring a pot of water to boil. Add the wild rice (and 1 teaspoon salt) and reduce to a simmer, cooking for 40-50 minutes (until the rice has burst open). Drain, reserving the cooking liquid if using as stock. Set aside. Warm a teaspoon of oil in your stock pot over medium-high heat. Add the onions and celery with a half teaspoon of salt. Cook until the onions have softened and appear translucent (~3-5 minutes).

Turn down the heat and stir in the mushrooms (along with another 1/2 teaspoon of salt) and cook until the mushrooms are golden-brown in color and have released all their liquid (~20 minutes). Add the garlic and oregano, cooking until fragrant (~30 seconds). Sprinkle the flour over your veggies, stirring until there is no dry flour visible (vegetables will become “sticky”).

Increase the heat again and pour in the wine. Bring to a simmer until wine has reduced by about half and the consistency has thickened. Add the bay leaf, nutritional yeast, and stock. Bring up to a boil then reduce to a simmer.

Let the liquid simmer for at least 20 minutes. Add the rosemary, milk and cooked rice, again simmering for about 15 minutes, or until the soup has thickened to your liking (the longer the simmer, the richer the flavor). Remove the bay leaves, stir in the apple cider vinegar and add salt + pepper (white pepper gives a nice little “kick”) to taste.

Posted: Sunday Mar 12,2017 12:21 PM In Uncategorized

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