Wild Rice and Mushroom Soup with Vermouth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil½ medium onion, diced5 cloves garlic, minced2 pounds assorted mushrooms (try a combination of cremini, button, and portabella), wiped clean and sliced)3 tablespoons vermouth (dry sherry is a fine substitution)¾ cup wild rice4 cups mushroom or vegetable broth + 2 cups water1 teaspoon sea salt½ teaspoon dried thyme½ teaspoon ground black pepper
Directions:
1. In a large stockpot over medium-high heat, sauté onion and garlic in olive oil until softened and the onions go translucent, 3-5 minutes.
2. Add mushrooms, along with a generous pinch of salt. The mushrooms will remain firm and dry for several minutes, then begin to sweat, and eventually soften and release their liquid. Stir gently throughout this process, which will take about 5 minutes. Once this happens, cook 5 minutes more.
3. Drizzle in
vermouth, and cook for another 3 minutes.
4. Add the wild rice to the mixture; it will still be full of dark liquid that hasn’t yet evaporated. Cook, stirring
constantly, for 3-5 minutes more.
5. Add stock, water, salt, thyme, and pepper.
6. Bring to a simmer, then reduce heat
to low.
7. Cover, and simmer until rice is fully cooked, about 45 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXA1018.
1. In a large stockpot over medium-high heat, sauté onion and garlic in olive oil until softened and the onions go translucent, 3-5 minutes.
2. Add mushrooms, along with a generous pinch of salt. The mushrooms will remain firm and dry for several minutes, then begin to sweat, and eventually soften and release their liquid. Stir gently throughout this process, which will take about 5 minutes. Once this happens, cook 5 minutes more.
3. Drizzle in
vermouth, and cook for another 3 minutes.
4. Add the wild rice to the mixture; it will still be full of dark liquid that hasn’t yet evaporated. Cook, stirring
constantly, for 3-5 minutes more.
5. Add stock, water, salt, thyme, and pepper.
6. Bring to a simmer, then reduce heat
to low.
7. Cover, and simmer until rice is fully cooked, about 45 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXA1018.
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 739.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.2 g
- Protein: 5.1 g
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