CREAM OF MUSHROOM AND WILD RICE SOUP RECIPE
INGREDIENTS
⅓ cup uncooked wild rice7 cups water, divided
1 onion, chopped
2 cloves garlic, minced
2 celery ribs, chopped
1 large head cauliflower, outer leaves removed, coarsely chopped
1½ tsp Himalayan salt, divided
½ tsp black pepper
½ tsp onion powder
1 tsp Dijon mustard
500g (1.1lb) mushrooms, chopped rather finely
1 cup plain Greek Yogurt
2 tbsp arrowroot flour
INSTRUCTIONS
- Start by cooking the wild rice: add ⅓ cup wild rice, 2 cups of water and ½ tsp salt to a small saucepan. Bring to a boil then reduce heat, cover and simmer until water is almost completely absorbed and rice is tender, about 20-25 minutes.
- Add onions, garlic, celery, 1 tsp salt and black pepper to a medium saucepan. Cook over medium heat for one or two minutes, just to soften up the veggies a little bit.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add 4 cups of water, Dijon mustard, onion powder and half the chopped mushrooms. Bring to the boil then reduce heat, cover loosely and simmer until the cauliflower is fork tender, about 5-7 minutes.
- Ladle the mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
- Return the soup to the saucepan and add the cooked wild rice and the rest of the mushrooms. Bring back to a boil, reduce heat and simmer until the mushrooms are cooked, about 3-4 minutes.
- Meanwhile, mix the remaining cup of water, yogurt and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more then turn off the heat and serve.
