Wild rice mushroom soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This is my take on a classic creamy mushroom soup – but bulked up (and levelled up) with some nutty wild rice. It’s comforting, hearty and all comes together in one pot!
Each serving provides 322 kcal, 9.5g protein, 44.1g carbohydrate (of which 4.3g sugars), 11.2g fat (of which 5.9g saturates), 3.4g fibre and 2.66g salt.
Ingredients
- 1 heaped tbsp butter
- 2 shallots or 1 small onion, peeled and finely chopped
- 5 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 tsp finely chopped fresh thyme leaves
- 2 tsp finely chopped fresh rosemary
- 250g/9oz chestnut mushrooms, sliced
- 150g/5½oz oyster mushrooms, roughly torn
- 2 tbsp dark soy sauce
- 1 litre/1¾ pint vegetable stock
- 2 x 250g packets microwave brown and wild rice (or regular wholegrain or brown rice)
- 3 tbsp reduced-fat crème fraîche
- small squeeze lemon juice
- salt and freshly ground black pepper
- sprinkling of cheese, such as cheddar, Parmesan or a similar vegetarian hard cheese, to serve
Method
Melt the butter in a large saucepan or casserole over a medium heat. Add the shallots, garlic, celery, carrot, thyme and rosemary and cook for 2–3 minutes until softened.
Add the mushrooms to the pan and cook for another 7–8 minutes until slightly golden and the liquid from the mushrooms has evaporated.
Pour in the soy sauce and cook for 1 minute. Pour in the stock and bring to a gentle simmer for 5 minutes.
Add the rice straight to the soup and simmer for another few minutes, or until warmed through.
Reduce the heat to low and stir through the crème fraîche and lemon juice. Season generously with salt and pepper.
Serve in bowls, topped with the cheese and finished with extra black pepper.
Recipe tips
This keeps well in the fridge for up to a day so works great for lunch leftovers the next day. Just reheat gently and add an extra splash of water if it needs loosening.
This recipe will work well with any mix of mushrooms. If you can’t find oyster, then use shiitake instead. If you just want to use 400g/14oz chestnut mushrooms that will also work.
You may need 2 stock pots for the stock to get the right consistency and flavour from the amount of liquid.
