Wild Rice and Mushroom Soup

24/05/2021

This super nutritious soup is full of flavour, creamy and satisfying. We like the combination of marvellous nutty mushrooms, fibre rich wild rice and sweet, earthy root veggies. This soup will give you the nutrients you need after a busy day and it's so easy to cook. You'll definitely love the texture and amazing taste of this lovely soup. You can prepare a big batch and keep it in the fridge for up to three days, so you have more free time to enjoy yourself. To make it vegan just substitute the milk with a dairy-free alternative.

Serves: 4-6

Prepare: 15 minutes

Cook: 35 minutes

Ingredients:

  • 150g wild rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery sticks, finely chopped
  • 1 parsnip, peeled and diced
  • 1/4 Swede, peeled and diced
  • handful of celeriac, peeled and diced
  • 3 garlic cloves, chopped
  • 1 tbsp plain flour
  • 1L vegetable stock
  • 250g chestnut mushrooms
  • 100ml milk/crème fraiche or dairy free alternative
  • thyme leaves, to serve

1. Cook the rice according to pack instructions. Drain and set aside.

2. Meanwhile, heat the oil in a large casserole or saucepan over a medium heat. Add the onions carrots, celery, parsnip, swede, celeriac and a pinch of salt. Sauté for 3-4 minutes then cover and cook for 10 minutes, stirring regularly, until the onions are translucent and the veggies are softened. Add the garlic. Stir well and replace the lid for a further 5 minutes, until all vegetables are soft.

3. Mix in the flour to coat the vegetables. Slowly add the stock, stirring continuously, then season according to taste. Bring to the boil, then simmer for 5 minutes over a low heat stirring occasionally.

4. Use your fingers to gently break softer mushrooms into bite sized pieces and use a sharp knife to cut firmer mushrooms into slices. Add the rice, mushrooms and milk or vegan alternative to the pan. Cover and cook for an additional 10 minutes over a low heat, or until the mushrooms are tender. Season generously. Divide between shallow bowls and serve, garnished with fresh or dried thyme.

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