Mushroom Soup with Popped Wild Rice
 
 
Ordinary Vegan Mushroom Soup with Popped Wild Rice
Author:
Recipe type: Soup
Ingredients
Rice
  • 1 tablespoon olive oil
  • 2 large shallots, thinly sliced
  • 1½ teaspoons minced garlic
  • 1 pound Portobello mushroom caps sliced ¼ inch thick (4 cups)
  • 4 ounces of Shitake mushrooms, stemmed and sliced ¼ inch thick (1½ cups)
  • 4 ounces oyster mushrooms or white mushrooms, trimmed and liced ¼ inch thick (1½ cups)
  • 1 TSP kosher salt or to taste
  • Freshly ground black pepper to taste
  • ½ cup dry white wine
  • 4 cups of vegetable stock (low-sodium)
  • 5 sprigs fresh thyme
  • 1 TSP dried basil
For the garnish
  • 1 TBSP grapeseed or canola oil
  • 2 TBSP uncooked wild rice
  • ⅓ cup chives in ½ inch pieces
  • pinch of kosher salt
  • pinch of freshly ground black pepper
or another garnish I like is red onion
  • 1 red onion sliced
  • 1 TBSP olive oil
  • salt & freshly ground pepper to taste
Instructions
Rice
  1. Place oil in a medium saucepan over medium heat until hot. Add the shallots and cook 3-4 minutes until slightly translucent and fragrant but not brown. Add the garlic and cook another minute. Stir in the mushrooms, salt and pepper and cook stirring frequently until the mushroom have softened approximately 4 minutes. Add the wine and raise the heat to medium-high. Simmer for 5 minutes so that the wine reduces.
  2. Add the vegetable stock, thyme and basil. Simmer for 15 minutes. Remove from heat and discard the thyme.
  3. Transfer the soup to a blender, working in batches. Fill the blender no more that one-third full. Blend at high speed until creamy. Transfer the soup to a saucepan and set over low heat to keep warm. I love throwing a garnish on top especially when I have company. Here are two options
For the garnish
  1. Pour the oil in a small skillet and heat over medium-high heat for one minute. Add the wild rice and shake the uncovered pan over the heat to toss the rice until of the rice has puffed up and split open, 1½ to 2 minutes. Transfer the popped rice to a paper towel-lined plate to drain.
  2. When the rice is cool, place it in a small bowl and add the chives, salt and pepper. Toss with a fork to combine. Garnish the soup with the popped wild rice and chive mixture.
red onion garnish
  1. Heat oven to 400 degrees. Mix onion and olive oil. Place on cookie sheet. Cook for approximately 15 minutes until the onions brown and look crispy. Sort of like onion rings without the batter.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganmushroomsoupwithpoppedrice/