Shroom Soup without the Milk
April 24, 2006
A spring snow storm has rolled through the front range today and all the green grass, flowering trees, and budding plants have received a dusting of white this morning. To honor the much needed moisture, I will post a soup recipe today that is sure to warm you through until the sunshine returns.
For this mushroom soup, without the milk (for my lactose intolerant friends), you will need:
- olive oil to sauté;
- ½ small white onion minced;
- 2 c of mushrooms, sliced (I used cremini and oyster mushrooms);
- 2 celery stalks, diced;
- 1 carrot, diced;
- 2 bay leaves;
- 1 c white wine;
- 2 tsp corn starch;
- 3 c vegetable stock;
- 2 c water;
- handful of fresh Italian parsley, chopped;
- 4 c cooked wild rice.
Step One: Cook the wild rice (about 2 c of raw rice makes 4 cups of cooked rice) according to directions. I used my rice cooker, but you can use a microwave brand, or whatever brand you like. Set this aside.
Step Two: In a large stock pot, sauté the onions, carrots, celery, bay leaves, salt & pepper in 4 tbsp of olive oil until translucent over medium heat. Add the mushrooms and white wine; cook for 5-7 minutes. When the wine reduces, add the corn starch and stir until incorporated.
Step Three: Add the vegetable stock and water, cook over medium-high heat for 15 minutes (let simmer, but not boil).
Step Four: When stock reduces by about 1 cup, soup is ready. Ladle soup over bowls of wild rice; season to your liking (I usually sprinkle that Italian parsley on at this point). When storing the soup, keep the rice and soup separate or else the rice will bloat and fall apart overnight.
For this mushroom soup, without the milk (for my lactose intolerant friends), you will need:
- olive oil to sauté;
- ½ small white onion minced;
- 2 c of mushrooms, sliced (I used cremini and oyster mushrooms);
- 2 celery stalks, diced;
- 1 carrot, diced;
- 2 bay leaves;
- 1 c white wine;
- 2 tsp corn starch;
- 3 c vegetable stock;
- 2 c water;
- handful of fresh Italian parsley, chopped;
- 4 c cooked wild rice.
Step One: Cook the wild rice (about 2 c of raw rice makes 4 cups of cooked rice) according to directions. I used my rice cooker, but you can use a microwave brand, or whatever brand you like. Set this aside.
Step Two: In a large stock pot, sauté the onions, carrots, celery, bay leaves, salt & pepper in 4 tbsp of olive oil until translucent over medium heat. Add the mushrooms and white wine; cook for 5-7 minutes. When the wine reduces, add the corn starch and stir until incorporated.
Step Three: Add the vegetable stock and water, cook over medium-high heat for 15 minutes (let simmer, but not boil).
Step Four: When stock reduces by about 1 cup, soup is ready. Ladle soup over bowls of wild rice; season to your liking (I usually sprinkle that Italian parsley on at this point). When storing the soup, keep the rice and soup separate or else the rice will bloat and fall apart overnight.
