Wild rice and mushroom soup

Wild rice and mushroom soup

Tags

Soup
mushroom

Cook

Ingredients

  • 2 tbsp vegan butter
  • 1 onion, finely chopped
  • 3 shallots, finely chopped
  • 2 carrots, finely chopped
  • 1 bunch kale, no stems
  • 2 stalks celery, finely chopped
  • 500g mixed mushrooms
  • 8 garlic cloves, minced
  • 1 cup wild rice
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 15g dried porcini mushrooms
  • 2 stock cubes
  • 2 cups non-dairy milk
  • ½ cup white wine
  • ⅓ cup all-purpose flour

Steps

  1. Place the dried porcini mushrooms in large bowl with 6 cups of hot water.
  2. Whisk in the bouillon cubes or powder until combined. Set aside.
  3. Heat oil in the wok, once shimmering add the mushrooms and cook until caramelized in spots. Remove from wok.
  4. Add butter to the wok. Once hot add the onion, carrots and celery, and cook until softened.
  5. Add mushrooms, garlic and herbs and stir to combine, cooking for about 30 seconds.
  6. De-glaze with the wine, cooking until most of the moisture is cooked off.
  7. Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour.
  8. Pour in 2 cups of stock, whisking constantly to prevent flour lumps, until the mixture thickens.
  9. Add the rest of the stock, milk and rice and bring to a simmer. Cover and cook until rice is softened.
  10. At the end of cooking, add the kale. Cook until the kale is bright.
  11. Stir the mushrooms back into the pot. Add salt and pepper to taste.