Mushroom Soup With Wild Rice and Brown Rice
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 lbs mushrooms
- 3 tablespoons extra-virgin olive oil
- 2⁄3 cup finely chopped carrot
- 2⁄3 cup finely chopped onion
- 2⁄3 cup finely chopped celery
- 1 garlic clove, finely chopped
- 1⁄2 cup brown rice
- 1⁄2 cup wild rice
- 5 1⁄2 cups chicken broth or 5 1/2 cups beef broth
- 1⁄4 teaspoon fresh ground pepper
- 1 large bay leaf
directions
- By hand or in a food processor, chop 1 pound of the mushrooms very fine, stems and all, almost to a paste.
- Slice the remaining 1/2 pound mushrooms, right through the stems, about 1/4 inch thick.
- In a 5-6 quart pot, warm oil over med-low heat; saute the carrot, onion, and celery until beginning to brown, about 15 minutes.
- Add in garlic and saute another minute.
- Add in the chopped mushrooms and mix thoroughly; cook over medium heat, stirring frequently.
- When the mushrooms exude their liquid, stir in the brown rice, wild rice, broth, pepper, and bay leaf.
- Cover and bring to a boil over high heat.
- Decrease heat, stir well, cover again, and let soup simmer briskly for 35 minutes, stirring occasionally.
- Add the sliced mushrooms, cover, and simmer another 10 minutes.
- Correct salt, if necessary.
- Serve immediately in deep or wide bowls or, for a thicker soup, let stand until serving time and reheat.
- Pass the pepper mill.
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