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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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From Vegetarian Times, September 1999. If you have leftover wild rice to use for this recipe, use 1 cup. Cooking time will need to be adjusted. Serves 6. Ingredients:
1 cup water |
1/2 teaspoon salt |
1/3 cup uncooked wild rice, well rinsed |
2 tablespoons olive oil |
3 medium garlic cloves, minced |
1 medium onion, chopped |
2 tablespoons chopped fresh thyme or 4 teaspoons dried thyme |
1 lb mixed mushroom, chopped (such as shiitake, oyster and cremini) |
6 cups vegetable broth |
1/4 teaspoon fresh ground white pepper |
1 tablespoon dry sherry (optional) |
Directions:
1. In medium saucepan, bring 1 cup water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat to low, cover and simmer until tender, about 55 minutes. Drain and set aside.
2. Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic, onion and thyme and cook, stirring often, 2 minutes. Add mushrooms, reduce heat to medium and cook, stirring occasionally, until onion is tender, about 7 minutes. Add broth and bring to a boil. Reduce heat to low, cover and simmer 20 minutes.
3. Transfer half of soup to blender and blend until almost puréed. Return to saucepan and stir in wild rice and pepper. Return to a simmer over medium-high heat. Cover, reduce heat to low and simmer 10 minutes. Adjust seasoning to taste. Just before serving, stir in sherry if desired.
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