RecipesMushroom soup with cream and dried mushrooms

3 Play Mushroom Soup and Wild Rice

  • 1 pack each of oyster, portobello, and baby bella mushrooms (if you can’t find oyster use shitaki)
  • 1 leek
  • 1 shallot
  • Fresh thyme
  • Fresh garlic (to taste)
  • 1 bay leaf
  • 2 carrot diced
  • Chopped Kale (I use fresh kale about 4 stalks chopped, no stems)
  • 1 cup Organic wild rice
  • 1 L container – Organic beef stock (free range)
  • 1 L container – Organic vegetable stock
  • ¾ cup Heavy cream
  • 2 tbsp of flour
  • 2 tbsp Olive oil (maybe a little more if you think its needed)
  • 1/4 cup butter
  • Salt
  • Pepper
  • Really good organic croutons (optional)

Prepare the vegetables. Crush the garlic, chop the shallots, cube the carrots, cut the mushrooms (slice), and cute the leek in half the long way and chop in half-moons. Place the leeks in a cold bowl of water and stir to remove dirt, rinse well.

Heat the oil and butter in a pot set over medium-high heat. It should be just hot. Add the garlic and shallots and cook it for a few minutes, until it’s soft. Add the leeks, and carrots, cook for about 5 minutes. Add the kale, the mushrooms, and pull the leaves off the thyme stems and add them, add bay leaf. Add some Salt and pepper. Let cook for about 5-8 minutes stirring occasionally. Sprinkle in the flour and stir, then add the heavy whipping cream, stirring frequently about 2 minutes. Add both stocks and bring to a simmer. Add organic wild rice and season with salt and pepper and any other seasonings you like. (I used some Ms. Dash, turmeric, cayenne pepper) you can taste it and see what else you would like to put in it. Cook for 20 minutes until smooth and flavors come together. Serve with croutons. (I used some that were homemade and organic, butter garlic)

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