Creamy and comforting, this hearty, meat-free soup is a delicious option for cold winter nights. Fresh and dried mushrooms, along with mushroom soaking liquid, enrich the soup, giving it a rich, earthy flavor, while a touch of sour cream stirred in at the end of cooking adds silky creaminess.
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients
Makes 4 servings
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2 1/2 Ounces Organic Sliced Shiitake Mushrooms
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2 Cups Boiling Water
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1 Tablespoon Olive Oil
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2 Ounces Organic Sliced Champignon
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1 Small Onion, chopped
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2 Large Carrots, peeled and chopped
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2 Ribs Celery, chopped
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1 Teaspoon Freeze Dried Shallots
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1/4 Cup All-Purpose Flour
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1/3 Cup Dry White Wine
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1 Teaspoon Thyme Leaf
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2 Cups Vegetable Broth
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2 Cups Wild Rice, Organic, cooked
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3/4 Cup Sour Cream
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2 Tablespoons Fresh Parsley, chopped
Directions
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Place dried organic sliced shiitake mushrooms in a small bowl and add boiling water. Let stand 20 minutes, then remove mushrooms with a slotting spoon, reserving mushroom soaking liquid. Strain liquid through a coffee filter to remove any fine particles. Coarsely chop mushrooms, leaving some large or whole pieces.
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Heat oil in a large pot over medium heat. Add mushrooms, onion, carrots, celery and shallot, and cook, stirring often, until softened, about 7 minutes. Stir in flour, and cook 2 minutes, stirring constantly.
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Add white wine and thyme. Increase heat to medium-high, and cook for 2 minutes.
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Add reserved mushroom soaking liquid and broth, and bring to a boil. Reduce heat to a simmer, and cook for 5 minutes.
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Add cooked wild rice, then stir in sour cream and parsley.