Ingredients
8 oz fresh Chestnut mushrooms
1 cup wild rice
½ cup celery, diced
½ cup onion, diced
½ cup carrots, diced
4 cups broth of choice
1 cup water
2 tablespoons cooking oil of choice
⅔ cup cream
½ cup freshly grated Parmesan cheese
Fresh herbs: a few sprigs each of rosemary, oregano, thyme
Method
- Add cooking oil to stock pot over medium heat, sauté onions for 2-3 minutes
- Remove the very ends of the Chestnut mushrooms, add mushrooms to pot
- Sauté for 7-10 minutes, until mushrooms are browned
- Add in carrots, celery, and herbs and continue to cook until carrots begin to soften, about 7 minutes
- Add in wild rice and stir for a few minutes
- Add in broth and water
- Bring to a boil, then reduce to simmer and cover pot with lid
- Cook for 30-45 minutes or however long you need to do that one lingering chore before dinner (but not longer than an hour)
- Uncover and remove the herb stems (use tongs or a fork, it’s hot!)
- Stir in cream, turn off heat, rest a few minutes before serving.
- Ladle into bowls and top with freshly grated Parmesan cheese.
Note: this recipe can be easily adapted for a slow cooker. I recommend sautéing the mushrooms and onions before adding to the slow cooker. Add all ingredients except cream to the slow cooker and cook 4 hours on high or 8 hours on low. Add the cream for the last 15-30 minutes before serving.
Also: this soup is excellent as a vegan preparation. Use full fat coconut milk in place of cream and skip the cheese.