Wild Mushroom and Wild Rice Cream Recipe

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The other night I was making wild rice soup that I found in Carla Christian's Spring 2018 Forks Over Knives magazine. The recipe was excellent, but due to my inability to follow a recipe, I kept adapting one thing after another and ended up with something quite different.

I wanted to share the recipe here because it has become one of my favorite soups (I've already made it twice this month). It's a bit reminiscent of my successful quinoa cream soup, with tons of rich mushroom umami, some fresh flavors of wild rice, cashew cream and tofu to make this a truly complete and satisfying meal that would be perfect for one. of these winter nights …

Makes: 4-5 servings

Ingredients:

  • 2 leeks
  • 4 cloves of garlic
  • 2 cups sliced ​​mushrooms (of any kind)
  • 1 red pepper
  • 1+ tablespoon of soy sauce
  • 1 teaspoon of black pepper
  • 4 cups of vegetable broth
  • 1 cup black / wild rice
  • 1+ cups of fresh water
  • 1/2 cup raw cashews
  • 2 cups cubed firm tofu
  • 2-3 sprigs of fresh herbs: thyme, oregano or rosemary
  • 2 tablespoons whole wheat flour or brown rice (optional)

Homework: Soak the cashews in a little fresh water for at least 1 hour before mixing with the cream.

Step one

Finely cut the lower (white) half of two leeks and add them to a large pot with a stream of water over medium heat. Then cut the mushrooms, chop the garlic and cut the bell pepper into thin slices and add them to the pot with a little soy sauce and a little black pepper.

Second step

After the vegetables have reduced considerably in the pot and have become translucent (5-7 minutes), add 1 cup of raw wild rice and 4 cups of vegetable broth and 1 cup of water. Bring to a simmer and then cover (as if you were making rice alone) and let the rice cook until tender, about 40 minutes.

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Step three

While cooking, drain cashew nuts from their soaking water and add to the blender with a little fresh water. Mix on high until cashews are completely dissolved and no pieces remain. Pour this into the soup (reserving a few tablespoons for garnish) with some herbs and a few handfuls of cubed tofu.

Step four (optional)

Now the soup is done at this point, but I like to thicken everything with a tablespoon of whole wheat flour and add a little more water. To do this, scoop out about 1/2 cup broth into a separate plate and mix it with a little whole wheat flour until it dissolves, then add the mixture back to the pot (this prevents flour from clumping if poured directly into the soup). Give it another 5 minutes to simmer and add about 1 cup of water, to taste.

Serve with a side garnish of herbs and a drizzle of cashew cream, reserved earlier.

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