Wild Rice & Mushroom Soup
Serves 4-6
200g wild rice 50g unslated butter 1 onion chopped 2 sticks celery chopped 3 carrots chopped 110g mixed mushrooms (from the markets!) 3 tablespoons flour 1.2L chicken stock 3 tablespoons dry sherry 225ml crème fraiche (or sour cream) Extra Virgin Olive Oil Salt & Pepper A few Sprigs and Fresh Thyme
Rinse the rice well in cold water then place in a saucepan. Each cup of rice needs 4 cups of water. Add salt and bring to the boil. Reduce to low heat, cover and simmer for 40-50 mins until the grains have split and curled up slightly at the ends. Drain the liquid and fluff using a fork.
While the rice is cooking, melt the butter in a large pan, Add the chopped carrot, onion & celery and cook until the vegetables start to soften. Add the mushrooms and cook for a few minutes, allowing them to lose some their excess liquid.
Sprinkle in the flour and stir well. Add the stock and thyme leaves, cover & bring to the boil. Reduce heat and allow to simmer for 15mins. Add the sherry and cook for 1 minute.
Remove from heat, add salt & pepper to taste and stir in the rice.
Serve with a dollop of crème fraiche and drizzle with oil.
A delicious and healthy soup!
Recipe is taken from ‘Around the World is 80 Recipes’ – Classic recipes from World Famous Chefs David Loftus 2012
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