Recipe
Blue Oyster & Wild Rice Soup
This creamy mushroom and wild rice soup is gluten-free, dairy-free and takes me back to my MN roots!
Ingredients
To Cook Wild Rice
- 1 cup raw wild rice (4 cups cooked)
- 6 cups water
- 1 tablespoon salt
Wild Rice Soup
- 4 cups cooked wild rice (1 cup raw)
- 16-20 oz blue oyster mushrooms, torn apart
- 8 cups vegetable or chicken broth
- 1 cup coconut cream
- ⅓ cup olive oil
- ¼ cup tapioca starch
- 1 cup yellow onion, chopped
- ½ cup celery, chopped
- ½ cup shredded carrot
- 6 tablespoon sherry
- 4 cloves garlic, crushed
- 1 tablespoon fresh thyme, minced (1½ teaspoon dried)
- 1 teaspoon fresh rosemary, minced (½ teaspoon dried)
- ½ teaspoon red pepper flakes
- salt/pepper to taste
Instructions
How To Cook Raw Wild Rice
- Rinse rice thoroughly in a large strainer until water is clear.
- Add water, rice, and salt to a saucepan and bring to a slow rolling boil, letting simmer for about 45 minutes (until the kernels are light and fluffy.)
- Drain into a colander then cover with a towel and let steam over boiling water for 1-1 ½ hours until the kernels are popped open and soft.
Wild Rice Soup
- Heat oil in a large pot over medium-high. Add mushrooms and cook undisturbed for 3-4 minutes. Stir and let fry another 3-4 minutes. Repeat until mushrooms have browned nicely (~10 minutes total).
- Lower heat to medium then add onion and celery and cook until onion has softened and turned translucent (~3-5 min).
- Stir in garlic and carrots until fragrant (~30 sec) then pour in sherry and cook down a couple more minutes.
- Add tapioca and 1 cup of broth and stir until starch is a dissolved slurry. Pour in the rest of the chicken broth then bring to a boil. Reduce heat to medium low and simmer, stirring frequently until the soup is thickened to your liking (~20 min.)
- Stir in wild rice, thyme, rosemary, and red pepper flakes. Return to simmer.
- Stir in coconut cream and cook until warmed through, but do not let it boil. Lower heat if necessary (~20 minutes).
- Season with salt and pepper to taste.
Notes
- Cook the wild rice and store in an airtight container up to 3 days prior for a shorter cook time day of. The soup itself takes about an hour total.
- Feel free to use any mushroom of choice for this recipe.
- You can substitute regular flour for tapioca starch.
- Half and half works in replacement of coconut cream.
- Instead of sherry feel free to use apple cider vinegar.
Tried this recipe?Let us know how it was!
