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
- 3/4 pound of mushrooms - sliced
to the saute mix until mushrooms start to soften and smell good - about 15 minutes
- 3 cups vegetable stock
- re-hydrated mushrooms
and simmer uncovered for 20 minutes.
Prepare cashew cream while simmering:
- 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
handful frozen corn
sliced green onion to taste
toasted pecans for garnish