Hot & t a s t y soup for this chilly NY day.
FRIDAY FRIDAY! You’re here!
& bbbrrrrrrrrr is it a COLD today in NYC, and nonstop raining cats & dogs! If you live somewhere [magical] else, and you're having a gorgeous Springtime day in May, I.am.so.jealous. This whole weeks has been too gloomy for this time of year, and I was hoping the rain would pass by now, but not happening any time soon :/ WHICH is why I had to share the perfect cozy & creamy Mushroom soup packed with a ton of flavor.
SO any weekend plans? Or will you be hibernating like me? Don’t get me wrong- I love getting wrapped up in a warm sweater and super chunky scarf. This rain is the perfect excuse to take lazy Sunday afternoon naps & snuggle up watching all day movie marathons. And I KNOW I am not the only one here that can binge on a Netflix series all day – at least 90% of you do the same (who are we kidding? It’s like the greatest day ever). Plus, my weekends mostly consist of non-stop cooking and experimenting new recipes. And on another note, we're redecorating (FUN!) so I can shop for some cool furniture pieces and funky wall art. But like, COME ON MAY! Let’s warm up already! I want picnics in the park!
I was never one to crave a soup consisting mostly of straight up mushrooms, nor did I ever think to order a mushroom soup at a restaurant, but when I saw this recipe on Saving Room for Dessert I needed to give it a shot! The photo alone had me drooling, and who doesn’t love a soup packed with wild rice?! Ugh it is so much good. I’ve said it once and I will say it again- I LOVE soup & I could seriously eat it on the hottest days of summer and the coldest blizzards of winter. Call me a freak- whatevs ;)
Let’s dive in and indulge in this super hearty mushroom dish. Enjoy and happy weekend to ya! xx S.
I N G R E D I E N T S:
- 6 oz. box of Organic long grain & wild rice (365 brand from Whole Foods)
- 1 dry oz. of Dried Organic Mushroom medley (also from Whole Foods!)
- 10 oz. package of White mushrooms, diced
- 1 leek, cleaned well and sliced thin
- 2 cloves of garlic, minced
- 1 tsp of tomato paste
- 4 cups of veggie broth
- 1/2 cup of white cooking wine
- 2 Tbs of whole wheat flour
- 1 Tbs of unsalted butter
- 1/2 cup of Heavy cream
- dash of soy sauce
- Olive oil (for sauteing!)
- Salt & pepper to taste
PREPARE: First begin by starting your rice. Cook according to package and let cook while making the soup (this rice takes quite a while to cook! That's why it's best to do if first) Next, in a small bow, add the package of dried mushrooms and pour in 1 1/2 cups of boiling water. Let soak for about 15 minutes. Dice the leek, garlic, and white mushrooms and set aside.
COOKIN': In a large pot, melt butter and olive oil over medium heat. Once hot, add leeks, garlic, white mushrooms & tomato paste. Stir to combine well until all veggies are evenly coated. Cook while stirring every so often until mushrooms release their liquid, about 10-15 minutes ( MMMM all the smells here. ugh yum). When veggies are about done, go over to the soaking mushrooms, drain (BUT reserve the liquids!) and dice. Add to the pot with your veggies and mix well.
GETTIN THERE!: Next, coat the mushroom & veggies with your flour and mix well. Cook for about 3-5 minutes stirring often, and you'll notice the flour will start to get stuck to the bottom. No worries- that's normal! Now you are going to add the broth, wine, and reserved mushroomy liquid. Bring to a boil, stir, and cook covered on medium low for 10-15 minutes.
FINISH & SERVE: Dump the wild rice to the soup and let simmer for another 10 minutes, stirring just a couple of times. ( BTW- I end up eating about a quarter of cooked rice before actually adding to the soup, so adjust how much rice to add to your preference!). FINALLY once done cooking, add the heavy cream & dash of soy sauce + salt and pepper to taste. Heat through and serve with warm bread and an optional dollop of sour cream. YUMMMMMEEEEE!
*Note: As I mentioned it above, I don't end up adding the entire amount of rice. Original recipe calls for just a cup, but I definitely prefer more. So adjust to what you like! AND you can add any type of wild rice - doesn't have to be this one specific. Also, If you want to make it vegan, give it a go! All ya have to do is discard the cream & sour cream entirely. It won't be as creamy, but will still be equally as hearty. And I LOVE a hearty vegan soup all day, everyday. :)