Tuesday, February 1, 2011

Creamy Mushroom Soup

Today was a snow day, not because of the snow but because of the cold! Our high was -4 and that was without the windchill! Tonight it will be -45 with windchill. Holy Frozen Cow.

As most of the US is cold tonight, here is a lovely soup to warm you up. I modified this from the Williams Sonoma Beans and Rice cookbook.

Wild Rice and Mushroom Soup:

This is a great soup to make on a snow day because it takes a little time and it makes your home smell warm and inviting and if you happen to whip up some whole wheat rolls to serve with it you will really have a treat.

Bring to boil and cook covered for 40 minutes:

  • 1/3 cup wild rice
  • 2 cups water

Use hot water to soak cashews for cashew cream and rehydrate mushrooms - one handful -  (from the big costco container) for 40 minutes.


While all the boiling and re-hydrating is going on spray a soup pot with Pam and saute:

  • 1 onion - chopped
  • 1 celery stalk - chopped

adding apple juice or white grape juice or vegetable stock if needed to keep from sticking


Add:

  •  3/4 pound of mushrooms - sliced 

to the saute mix until mushrooms start to soften and smell good - about 15 minutes

Add

  • 3 cups vegetable stock
  • re-hydrated mushrooms 

and simmer uncovered for 20 minutes.

Prepare cashew cream while simmering:




Then add

  • 1 cup (or more) cashew cream (I added quite a bit more)
  • wild rice 

to soup pot and simmer for 5 more minutes. Season with pepper.



Garnish with parsley and serve hot! I also think this would taste wonderful if you added a bit of sliced green onion towards the end and tossed in a handful of frozen corn (for a sweet crunch) and topped it with toasted pecan bits. That is what I am going to do next time.

Ike and Roland added Red Hot to their soup.


Here are all the ingredients in one place:

1/3 cup wild rice
2 cups water
cashew cream (make as much as you want)
dehydrated mushrooms - optional (one handful)
1 onion chopped
1 celery stalk chopped
3/4 lb mushrooms sliced
3 cups vegetable stock
parsley

Possible Improvements:
handful frozen corn
sliced green onion to taste
toasted pecans for garnish

3 comments:

Becca said...

Yum! this looks so good! I too am in colorado and can't believe the cold..brrr.
Don't know if I've ever commented before but I love your blog. I started ETL the first of January but have gotten severely sidetracked this last week and a half by the flu and NOTHING tasting good. Hope to slowly get back on track. Your posts always inspire me!

the wrath of khandrea said...

1. that sounds AMAZING. gourmet, even.
2. i remember when you blogged about those yellow plates.
3. nice job on the photos.

Miss Mary said...

wow, this looks awesome! I love the idea of cashew cream--that never occurred to me! Yum, I am going to try this one right away. Thanks so much Robin!