Vegetarian mains
Creamy wild rice soup with mushrooms
Loaded with vegetables and mushrooms, this wild rice soup is delicious, very easy to make, and very nourishing and satisfying. The perfect dinner for chilly nights. Mixing different types of mushrooms accentuates the hearty flavours; here we used King Oyster, Shiitake and Chestnut mushrooms, and the result was very tasty and filling. It reminded us that homemade soups are always so rewarding to make, warming your body and soul like no other dish.
Cook's notes
For a vegan version of this dish, use plant-based single cream.
Ingredients
- 1 white onion, peeled and diced
- 1 garlic clove, peeled and chopped
- 5g fresh thyme, leaves stripped from the stems and chopped
- ½ leek, washed and cut into 2cm pieces
- 1 carrot, peeled and cut into 1cm pieces
- 100ml white wine
- ½ tsp smoked paprika
- 750ml vegetable broth
- 100g wild rice
- 150g mixed mushrooms, sliced
- 50ml single cream
Method
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Step 1
Heat a little olive oil in a medium saucepan over a medium heat. Add the onion and garlic, and cook for 8-10 minutes, or until soft and translucent. Stir in the leeks, carrots, and thyme, and cook for a couple of minutes. Season with salt and pepper.
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Step 2
Add the wine and let it boil for a couple of minutes to burn off some of the alcohol. Stir in the smoked paprika and rice, and cover with vegetable stock. Mix well and cook until the rice is al dente. If necessary, top up with more stock or water as it cooks.
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Step 3
Meanwhile, heat a large frying pan over a medium heat and add a thin layer of olive oil. Add the mushrooms and fry until golden and crispy. Set aside.
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Step 4
Keep aside some of the mushrooms for garnishing. Add the rest to the saucepan and let it simmer for 2 minutes. Turn off the heat, add the single cream, and mix well. Taste and adjust the seasoning if needed.
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Step 5
Ladle the soup into two serving bowls and garnish with the reserved mushrooms and a little more fresh thyme, if you like.