What a comforting and hearty soup this is. Two ingredients make this soup stand out. First the addition of dried mushrooms – porcini or chanterelles – and secondly mushroom stock (Kallo brand, which is both gluten and lactose free can be bought online from Amazon US and is widely stocked in UK supermarkets and gourmet food shops). The wild rice is cooked separately from the soup because otherwise it soaks up too much of the broth and is only added in just before serving. The addition of the rice adds bulk so that this recipe makes a satisfying lunch or a lightish dinner.
1/2 oz dried chanterelle mushrooms or 1 tbsp dried porcini mushrooms – soaked in boiling water and let to cool for half an hour then drained and patted dry
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 large onion – roughly chopped
2 large cloves of garlic – grated
8 oz baby bella mushrooms – sliced
4 cups of mushroom broth
1 cup of wild rice
1 1/2 cups water
1 tbsp parsley – finely chopped
Heat seasoned oil in a Dutch oven.
Pulse onion about 6 times in food processor till finely chopped then place in the Dutch oven when oil is sizzling and let brown and soften, then add the garlic and cook a few minutes more.
Place both the resuscitated mushrooms and baby bella mushrooms in a food processor and process until in very small pieces but not mushy. Add to softened onions and garlic.
Pour over the mushroom broth, bring mixture to a boil then simmer for 15 – 20 minutes.
Bring 1 1/2 cups of water to a boil, add wild rice and cook for 15 minutes then drain and add to soup.
Stir in 1 tbsp. chopped parsley and stir then serve immediately.