Wild Rice & Mushroom Soup

November 28 2012

by alex

No Comments

This is a recipe that was inspired by a recipe from Dryden, Ontario, where wild rice is abundant.  Mushrooms and wild rice make up a complete protein, as most vegetarians know.  It is a hearty soup, perfect for the fall.

Wild Rice & Mushroom Soup
Serves: 8
  • 1 cup wild rice
  • ½ tsp salt
  • 4 cups water
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 12 ounces mushrooms, sliced
  • 3 Tbs butter
  • 5 cups chicken stock
  • ½ tsp thyme
  • ¼ cup dry sherry
  • 3 Tbs dry red wine
  • 2 cups half and half cream
  • salt
  • pepper
  • ¾ cup almonds, toasted, sliced
  1. Rinse rice with cold water. Simmer with 4 cups water, salt until tender, about 40 minutes. Drain and hold at room temperature.
  2. Meanwhile, sauté carrots and onions in butter. Add mushrooms and cook until they release their liquid. Add the broth and thyme and simmer for a few minutes.. Add rice, salt and pepper. Bring to a simmer, then add sherry and wine. Simmer for a few minutes, stirring occasionally. Add cream and heat thru.
  3. Add ½ cup of toasted sliced almonds to soup just before serving and garnish each serving with the remainder of almonds.