Wild Rice and Mushroom Soup
A simple, delicious and hearty soup
Ingredients
- 25 g wild rice - cooked in 2 cups of water
- 250 g Mushrooms - frehs, cleaned of any loose soil with kitchen paper or a soft brush and roughly chopped. I used chestnuts mushrooms but normal white, cultivated ones would be OK. You can, of course, use Shiitake or Oyster or Wild for an even better flavour.
- 1 onion - small, peeled, finely diced
- 2 Garlic - cloves, finely chopped
- 10 g dried mushrooms - soaked in 500ml boiling water
- 50 g butter - vegan
- thyme - sprig
- 25 g flour
- 500 ml milk - dairy-free, unsweetened
- Salt and Pepper
Instructions
- Firstly put your wild rice on to cook. Add the 25g raw rice to 2 cups of water and bring up a boil. Turn down to the lowest heat, cover, and leave until cooked. This could take up to an hour.
- If using, soak your dried mushrooms in boiling water. Leave for about 15 minutes, then drain off, reserving the liquid. Save this to add to the soup later.
- Gently sauté the chopped mushrooms, onion, thyme and garlic in 25g of the butter. Grind over a little pepper and salt to help release the juices. Cook until softened and easily pierced with a fork.
- Strain through a sieve into a bowl, reserving both the liquid and the mushrooms separately.
- In the same pan, melt the remaining 25g of butter, the reserved juices from the onion mixture and whisk in the flour, until a smooth roux is formed. Pour over the reserved liquid from the dried mushrooms and the milk. Bring gently to the boil but keep whisking to ensure it does not go lumpy or stick. Add more milk if the soup seems too thick.
- Add the reserved chopped mushrooms and the rice. Season as necessary and serve.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Wild Rice and Mushroom Soup
Amount per Serving
Calories
246
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
42
mg
14
%
Sodium
135
mg
6
%
Potassium
513
mg
15
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
8
g
16
%
Vitamin A
523
IU
10
%
Vitamin C
4
mg
5
%
Calcium
175
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.