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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!
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Cook Time 3 hours
Servings 6

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.
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