Wild rice and mushroom soup
Soups, again and again ! But hearty soups that are nourishing and filling. Here is a delicious (and very pretty) wild and mushroom soup, I put button mushrooms, oyster mushroom and cloud ear mushrooms in there.
It's a complete meal in soup form, the wild rice makes it really filling because there's a lot to chew. A very umami soup with delicious mushrooms. What's not to love ?
Speaking about soup, I wrote a cookbook about soups, it will be translated to English very soon and I can't wait to show you all my book baby. You'll find 25 delicious soup recipes inside.
Wild rice and mushroom soup (serves 4-6) :
- 200g wild rice
- 200g button mushrooms
- 100g oyster mushrooms
- 2 dried cloud ear mushrooms
- 2 carrots
- 2 celery stalks
- 1 large onion
- 4 garlic cloves
- 1,5 liter vegetable stock
- 20cl sour cream
- Olive oil
- Salt and pepper
Rehydrate the cloud ear mushrooms in boiling hot water for 15 minutes.
Chop the carrots, celery and onions in small cubes.
Mince the garlic thinly.
Slice the mushrooms (all of them) into thick slices.
In a pot, add a drizzle of olive oil and fry the onion, celery and carrots on medium heat for 5-7 minutes. Season with salt and pepper.
Add the garlic and fry for a minute.
Rince the wild rice under cold water and add it to the pot. Stir and let it cook for 2 minutes.
Add the oyster, button and ear cloud mushrooms to the pot. Cook for 5 minutes, stirring often.
Add the stock and cover with a lid. Let it simmer for 45 minutes.
Turn the heat off and the sour cream, stir and add more salt and pepper if needed.
Serve in a bowl, garnish with chives and eat !