Soup: Wild Rice Mushroom
by Lishka DeVoss

YIELD 2 – 3 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1/4 ounce dried porcini mushrooms (steeped 20 minutes in hot water; drained, rinsed and chopped)
1/4 pound cremini or button mushrooms (cleaned, trimmed, and sliced thick)
2 large garlic cloves, minced
1/2 cup frozen peas, thawed
1 tbsp olive oil, as needed
Salt and pepper to taste

BOWL:
1/2 large onion, chopped
2 medium carrots, diced
2 ribs celery, diced

PREP:
1/3 cup wild rice
1 quart vegetable stock or water
1 bay leaf

PREPARATION

1. In Dutch oven, heat oil over medium.

2. Add BOWL and cook (stirring often) until just about tender — about 5 minutes.

3. Add sliced fresh mushrooms and cook (stirring often) until mushrooms begin to soften — about 3 minutes.

4. Add garlic and a generous pinch of salt — cook about 5 minutes until mixture is juicy and fragrant.

5. Add PREP; salt to taste and bring to a boil; reduce heat, cover and simmer for 1 hour.

6. Add peas and simmer 10 minutes more. Remove bay leaf, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Updated 2025-06-25

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