Mushroom & Wild Rice Soup
Both dried and fresh mushrooms create a deep flavor in this healthy soup recipe. You can use vegetable broth for a vegetarian version.
Ingredients
- 1/2 cup wild rice
- 1/2 ounce dried mushrooms
- 2 tablespoons olive oil
- 2 stalks chopped celery
- 1 large chopped onion
- 10 ounces fresh mushrooms
- 28 ounces chicken broth, 2 14-oz cans
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 cup cream sherry
Instructions
In 3-quart saucepan over high heat, heat wild rice and 2 1/2 cups water to boiling. Reduce heat to low; cover and simmer 45 minutes or until rice is tender and most of water is absorbed. Meanwhile, in 4-cup glass measuring cup, add dried mushrooms to 2 cups boiling water. Set aside. In nonstick 12-inch skillet over medium heat, heat 1 tablespoon olive oil. Add celery, onion, and 2 tablespoons water; cook until vegetables are tender and lightly browned, about 10 minutes. Remove to 4-quart saucepan. In same skillet over medium-high heat, heat 1 more tablespoon olive oil. Add sliced mushrooms; cook until mushrooms are tender and lightly browned, about 10 minutes. Remove to saucepan with celery mixture. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Add dried mushrooms and their liquid to celery mixture; stir in chicken broth, soy sauce, thyme, pepper, and wild rice with any cooking liquid; over high heat, heat soup to boiling. Stir in sherry. Reduce heat to low; cover and simmer 5 minutes.
