Wild Rice and Mushroom Soup

by Beachbody

Enjoy a warm soup on a cold day, while still keeping it healthy!  Comment to let me know you loved it!

• 1 package (1/2 oz/14 g) dried shiitake mushrooms
• 3 cups boiling water
• 2 tbsp butter or ghee, divided
• 2 lbs mixed fresh mushrooms (use a combination of fresh shiitake, cremini and baby portabella), trimmed and sliced (remove stems from shiitake mushrooms)
• 1-2 onions, finely chopped
• 1 head garlic, roasted
• 1/2 tsp dried thyme leaves or 2 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 1 bay leaf
• 1 shot brandy
• 6 cups beef broth
• 6 oz. wild rice
• 2 tbsp balsamic vinegar
• 2 oz. chèvre

1. In a bowl, soak dried mushrooms in boiling water for at least 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
2. In a skillet, heat 1 tbsp butter over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
3. In same pan, melt remaining butter. Add onions and cook, stirring, until caramelized. Add reserved chopped dried mushrooms, roasted garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to crock pot. Add bay leaf, brandy, beef broth, wild rice, and reserved mushroom soaking liquid and stir to combine.
4. Cover and cook on “Warm” or “Low” for 4 to 6 hours. Discard bay leaf (and if possible, peppercorns). Stir in balsamic vinegar, if using.
5. Remove 1-2 cups of soup, mix in and dissolve the chèvre, then add back to the pot. Allow to cook, uncovered, for another 10 minutes. When ready to serve, ladle soup into individual bowls and drizzle with truffle oil, as desired.

Healthy Recipe: Wild Rice and Mushroom Soup

 

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Prep time

40 mins

Cook time

4 hours

Total time

4 hours 40 mins

 

Enjoy a warm soup on a cold day, while still keeping it healthy!  Comment to let me know you loved it!

Author: Francesca Kotomski

Recipe type: Soup

Serves: 10

Ingredients

• • 1 package (1/2 oz/14 g) dried shiitake mushrooms
• • 3 cups boiling water
• • 2 tbsp butter or ghee, divided
• • 2 lbs mixed fresh mushrooms (use a combination of fresh shiitake, cremini and baby portabella), trimmed and sliced (remove stems from shiitake mushrooms)
• • 1-2 onions, finely chopped
• • 1 head garlic, roasted
• • ½ tsp dried thyme leaves or 2 sprigs fresh thyme
• • 1 tsp salt
• • ½ tsp cracked black peppercorns
• • 1 bay leaf
• • 1 shot brandy
• • 6 cups beef broth
• • 6 oz. wild rice
• • 2 tbsp balsamic vinegar
• • 2 oz. chèvre

Instructions

1. In a bowl, soak dried mushrooms in boiling water for at least 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
2. In a skillet, heat 1 tbsp butter over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
3. In same pan, melt remaining butter. Add onions and cook, stirring, until caramelized. Add reserved chopped dried mushrooms, roasted garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to crock pot. Add bay leaf, brandy, beef broth, wild rice, and reserved mushroom soaking liquid and stir to combine.
4. Cover and cook on “Warm” or “Low” for 4 to 6 hours. Discard bay leaf (and if possible, peppercorns). Stir in balsamic vinegar, if using.
5. Remove 1-2 cups of soup, mix in and dissolve the chèvre, then add back to the pot. Allow to cook, uncovered, for another 10 minutes. When ready to serve, ladle soup into individual bowls and drizzle with truffle oil, as desired.

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