How are you doing with those New Year’s resolutions? In a fit of honesty, I resolved not to make any this year as I break them too fast.
Most resolutions are quite predictable, revolving around three things: eating healthier, saving money and being a better person. Luckily, January is National Soup Month and this recipe provides you with ample opportunity for eating more healthily AND saving money and what’s more, you could make some to donate to CWF’s 5th annual Souper Bowl party. The trifecta!
This wild mushroom and rice soup—a vegetarian dish— is very rich and earthy. It is far more alluring than its simple ingredients would suggest. The dried mushrooms give it such a meaty, deep flavor that it is hard to believe there is no beef in it. And, it tastes so smooth and decadent you might actually forget how healthy it is!
I like making this in my “Crockpot” (Slow Cooker) as the flavors really develop, plus you can make in the morning and forget about it until dinner time, although the smell is guaranteed to make you and your family start salivating. See this post for some hints on getting the most out of your Slow Cooker.
I have written both the slow cooker and stove-top recipe instructions.
- 1 onion, finely chopped
- 1 white part of leek, chopped
- 1 clove garlic, crushed
- 1 large carrot, peeled and chopped
- 1 celery rib, chopped
- 1lb fresh cremini mushrooms, sliced
- 1 oz dried mushrooms (I used cepes but you could use porcini or morels)
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- 1 can chopped tomatoes (14.5 oz)
- 6 cups vegetable stock
- ½ cup wild rice
- ¼ cup red wine (optional)
- ½ tsp salt
- ¼ tsp ground black pepper
- 2-3 tbs olive oil
- 1 tbs chopped fresh parsley
Heat the olive oil in a large skillet, then add the onions, carrots,leeks, celery and fresh mushrooms. Fry for about 6 minutes, until they soften, then add the garlic, rosemary, thyme, canned tomatoes salt and pepper and fry for an extra minute or two. Then transfer into your slow cooker.
In the same skillet then heat the stock, wine, rice and dried mushrooms and bring to the boil. Then pour the hot mixture into the slow cooker, taking care not to splash it. Set for 6 hours on low, and cook until the rice is soft.
If you don’t have a crock pot, after frying the vegetables and garlic, transfer them to a large sauce pan and add the stock, wine, rice and dried mushrooms and bring to the boil. Reduce heat and simmer for about an hour, until the rice is soft.
Whichever way you cook it, serve garnished with fresh parsley and crusty bread.