Mushroom and Wild Rice Soup
- ½ cup wild rice mix
- 2 bay leaves
- 1 cup baby portobello mushrooms
- ½ cup dried shiitake mushrooms
- 1 large red onion
- 2 stalks celery
- 2 medium sized carrots
- 4 cups chicken stock
- 4 tbsp tomato paste
- 1 tsp dried herbs (mix of thyme, basil, and parsley)
- 2 tbsp olive oil
- Salt and black pepper to taste
- In a small pot, bring one cup of stock and one cup of water to boil.
- Add the wild rice, bay leaves and enough salt. Cover and cook on medium heat, till tender.
- Soak the shiitake mushrooms enough water to cover them.
- Slice the onion lengthwise, into thin wedges.
- Chop the celery.
- If the carrots are slim, slice them thinly; if they are fat, slit them lengthwise and then slice them.
- In a large pot, heat the olive oil and sauté the onion, celery and carrots.
- When the onion turns transparent, add the tomato paste and continue stirring for two minutes.
- Add the remaining stock, mix well and bring to a boil.
- Add the cooked rice along with the bay leaves.
- Add the soaked shiitake mushrooms along with the soaking water.
- Add the fresh sliced mushrooms and check that there is enough liquid in the soup.
- Allow the soup to simmer for 20 minutes.
- Check the consistency and add more water, if required.
- Add the dried herbs and season with salt and pepper.
- Simmer for another 10 minutes.
- Remove from heat and serve hot.
Recipe by Pepper Route at http://pepperroute.com/mushroom-and-wild-rice-soup/
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