by Caitlin Saniga
- 1 cup wild rice
- 2 teaspoons salt, divided
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 pound white or baby bella mushrooms, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1 cup red wine
- 1 bay leaf
- 6 cups vegetable stock
- 2 teaspoons dried rosemary
- 1 cup heavy cream
- 1 tablespoon cider vinegar
Bring a small pot of water to a boil. Add the wild rice and 1 teaspoon of salt. Reduce to a simmer. Cook for 40-50 minutes, or until the rice has burst open and is tender. Drain, reserving the liquid to use as stock, if desired.
While the rice cooks, prepare the rest of the soup. Melt the butter in a stock pot over medium-high heat. Add the onions, celery, and 1/2 teaspoon of salt. Cook until the onions have softened and turned translucent, about 4 minutes. Lower the heat to medium, and stir in the mushrooms and the remaining 1/2 teaspoon of salt. Cook until the mushrooms have released their liquid and begun to turn golden brown, 15-20 minutes.
Add the garlic and oregano, and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables, and stir until all dry flour has been absorbed. Increase the heat to medium-high, and pour in the wine. Scrape the brown bits from the bottom of the pot. Simmer until the wine has thickened and reduced.
Add the bay leaf and stock. Bring to a boil, then reduce to a simmer. Cook, covered, for 20 minutes, allowing the flavors to meld. Add the rosemary, cream, and wild rice. Simmer for another 10-15 minutes, allowing the soup to thicken slightly. Stir in the cider vinegar. Adjust seasonings to taste. Serve warm.
Makes 6 servings.
Recipe adapted from: The Kitchn
Leave a comment