Wild Rice and Mushroom Soup
- 1/2 cup Heinen’s wild rice blend
- 2 cups boiling water
- 1/2 tsp. salt, plus more, to taste
- 3 cups sliced wild mushrooms, such as maitake, shitake, or baby bellas
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 1 celery stalk, finely chopped
- 1/2 cup dry white wine
- 3.5 cups vegetable stock
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- Place the rice in a saucepan and add the boiling water and the 1/2 tsp. salt.
- Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
- In a soup pot over medium heat, melt the butter. Add the onion, carrots and celery and sauté; stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium; add the fresh mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and simmer for 5 minutes more to blend the flavors. Season to taste with salt and pepper.
- Ladle the soup into bowls, garnish with the parsley and serve immediately.