Mushroom and Wild Rice Soup
 
 
Ingredients
  • 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
Directions
  1. In a small pot, bring one cup of stock and one cup of water to boil.
  2. Add the wild rice, bay leaves and enough salt. Cover and cook on medium heat, till tender.
  3. Soak the shiitake mushrooms enough water to cover them.
  4. Slice the onion lengthwise, into thin wedges.
  5. Chop the celery.
  6. If the carrots are slim, slice them thinly; if they are fat, slit them lengthwise and then slice them.
  7. In a large pot, heat the olive oil and sauté the onion, celery and carrots.
  8. When the onion turns transparent, add the tomato paste and continue stirring for two minutes.
  9. Add the remaining stock, mix well and bring to a boil.
  10. Add the cooked rice along with the bay leaves.
  11. Add the soaked shiitake mushrooms along with the soaking water.
  12. Add the fresh sliced mushrooms and check that there is enough liquid in the soup.
  13. Allow the soup to simmer for 20 minutes.
  14. Check the consistency and add more water, if required.
  15. Add the dried herbs and season with salt and pepper.
  16. Simmer for another 10 minutes.
  17. Remove from heat and serve hot.
Recipe by Pepper Route at http://pepperroute.com/mushroom-and-wild-rice-soup/