Creamy Wild Mushroom and Rice Soup

I found a container of dried wild mushrooms at the store and my mind started imagining. This recipe is loaded with mushrooms adding tons of flavor and fiber from fresh and rehydrated mushrooms. While you don’t necessarily need to start with the holy trinity, it builds flavor and balances out the shroomy umami. This homemade adaptation has far less sodium than its canned cousin.

Ingredients:

• 2 tablespoons unsalted butter (or olive/coconut oil for vegan option)
• 1 large carrot, small diced or shredded
• 2 celery stalks, small diced or shredded
• 1 medium onion, small diced or shredded
• 3-4 cloves garlic, minced or microplaned
• 1/2 cup dried mushrooms, rehydrated based on package instructions (save water from soaking)
• 1 1/2 lbs fresh mushrooms (button, cremini, portobello) washed and sliced
• 6 cups vegetable stock
• 1 cup reserved mushroom water
• 1-2 teaspoons (a few dashes to taste) of low sodium Worcestershire sauce (omit for or substitute tamarind for vegan option)
• 1/2 cup wild rice
• 1 cup heavy cream (or full fat coconut milk for vegan option)
• Salt & fresh ground pepper to taste

Optional Toppings:

• Serve with bread or croutons
• Fresh parsley and ground pepper add depth
• Dollop of sour cream, creme fraiche, ricotta cheese or spoon of heavy cream

Directions:

1. Prep the dried mushrooms according to package instructions and reserve one cup of water the mushrooms were rehydrated in.
2. While rehydrating, prepare the vegetables using a box grater.
3. In a dutch oven or heavy bottom stock pot over medium low heat, add butter. When melted, add carrots, celery, onion and sweat stirring every minute or so.
4. When onions are translucent, add garlic and stir, cooking off the garlic’s rawness. Add fresh mushrooms and saute for a few minutes until they have wilted and picked up some color. Add the rehydrated mushrooms and stir, cooking for an additional five minutes or so.
5. Add vegetable stock, reserved mushroom water, worcestershire sauce and bring to a boil. Add rice, reduce heat to a simmer, and cover. Cook for about 15 minutes or until the mushrooms and rice are tender.
6. Remove from heat and stir in heavy cream. Salt and pepper to taste.

Options:

1. Substitute an extra eight ounces of fresh mushrooms if you don’t have dried
2. For a vegan adaptation, use full fat coconut milk instead of the heavy cream
3. Alternatively, for a richer flavor use beef stock instead of vegetable.

Salt Swaps:

• Unsalted butter provides richness to the dish without compromising the amount of sodium in the finished soup.
• Unsalted vegetable stock, preferable homemade, adds depth without adding salt.
• Reduced sodium Worcestershire sauce vs full strength helps control overall salt.

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