6/13/2025
One of the changes that has been commented on is the recipes for some of the items provided. Here is a slight variation on today’s soup. Give it a try!
Wild Rice and Mushroom Soup
1 Portobello Mushroom, stem removed, top thinly julienned
12 Small Cremini or Button Mushrooms, sliced
5 Shitake Mushrooms, stems removed, tops thinly sliced
1 Spanish Onion, half finely diced and the other half roughly cut
2 Cloves of Garlic, crushed
1 Bay Leaf
1 Sprig Fresh Thyme, leaves and stem separated
1 Sprig of Rosemary, leaves and stem separated, leaves chopped
250 g Wild Rice, soaked overnight
1 Green Onion, sliced
10 ml Almond Butter or Chestnut Paste (optional)
Dab of Butter
Drizzle of Hazelnut Oil (optional)
Salt and Pepper to Taste
In a stock pot, bring 4L of water to boil with mushroom stems, herb stems, bay leaf and roughly cut onion. Let boil for 8 - 10 minutes and set aside to cool slightly. Strain and reserve mushroom stock.
In a soup pot, heat a dab of butter until frothy. Sauté the onion until slightly brown. Add garlic. After 1 minute, add medley of mushrooms and cook for 5 minutes. If your pan is too dry from the mushrooms soaking up the fat, compensate by adding more butter or oil. Add reserved stock and wild rice. Bring to a slight boil and reduce heat. Add herbs, almond butter, hazelnut oil, and seasonings.
Serves 8 - 10
Chef`s tip: don`t make this soup too far ahead of serving or eating. The wild rice can become too mushy if you try to keep it for too long.
Variation: If you are the type of person who likes to add pasta to soups, orzo pasta is a good choice for this. Just be sure to cook the pasta separately, discard the cooking water, and add last minute