Mushroom and Wild Rice Soup

This is one of my very favorite soups. I love it because it’s delicious and also because some of the ingredients can be sourced locally here in Colorado throughout the year, even in the middle of Winter. I buy a couple huge bags of shallots in the Fall and use them throughout the Winter until scallions come in the Spring.  I can’t think of a time when local mushrooms aren’t available here.  Osage Gardens is in Colorado, so that takes care of the dill.  And, more and more farms are making greens available through the Winter (Jay Hill is the one that comes to mind). Oh, and Colorado is known for storage onions, so you might notice the local sign on those through the year, as well.

Soon after I started making this soup, I added some leftover homefried potatoes with french lentils and chard and now I always make that a part of the soup too.  It’s great with or without, but with the addition of the lentils and greens, it becomes a complete meal.  And, of course, potatoes are aplenty in Colorado.   

  • 1 cup wild rice, soaked overnight and rinsed
  • extra virgin olive oil
  • 1 small onion, chopped
  • 2 large shallot cloves, minced
  • 1 medium leek, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 1/2 cups cremini or button mushrooms, chopped
  • 5-6 large shiitake mushrooms, destemmed and chopped
  • 1 teaspoon dried dill (or 1 Tablespoon or more fresh)
  • 2 Tablespoons mirin or white wine, optional
  • 8-10 cups water
  • 2 Tablespoons low-sodium tamari
  • 3/4 cup chopped parsley
  • salt and pepper, to taste
  • Optional: 1/2 large bunch chard, destemmed and chopped
  • Optional: 1 large red potato, diced
  • Optional:  2-3 cups cooked French lentils*

Saute the onions in olive oil until slightly browned.  Add shallots and cook until slightly browned.  Add keeks and celery and cook until soft.  Push all the cooked veggies to the outside of the pan, add a bit more oil, and add the carrots and mushrooms until they break down and begin to stick to the pan.  Add wine (or water if preferred) to deglaze the pan, and mix everything together.  Add the wild rice.  Crush the dill with your fingers and stir into the vegetable-rice mixture.  Add water and tamari and season with about a teaspoon of salt, bring to a boil, then simmer 30-45 minutes (or put in the crockpot for 3-4 hours on high or overnight/for the day on low).  Add parsley to the pot about 15-20 minutes before you serve the soup.  If you are including potatoes and/or greens and/or cooked lentils, add them here too.   Season with salt and pepper, to taste, and enjoy! 

*If you don’t have cooked French lentils, you can add 1 cup uncooked, rinsed French lentils with the water, but wait to add the tamari and salt until the end!  You may also want to skip the wine, but in such a small amount, it’s probably fine to leave it in.

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