Description
This soup is full of warming spices, wintery mushrooms and wild rice. The perfect snow day soup!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large leek, dark green cut off and chopped
- 2 large carrots, peeled and diced
- 2 stalks celery, chopped
- 1/2 teaspoon each coarse salt and black pepper
- 2 tablespoons whole wheat flour (or oat flour)
- 1 tablespoon curry powder
- 2 cups milk (almond milk or regular milk is fine)
- 4 cups chicken stock
- 4 cups chopped cremini mushrooms
- 4 cups shiitake mushrooms
- 1 small bunch kale, stem removed and chopped
- 3 cups cooked wild rice (cook according to package directions)
- 1 tablespoon dry sherry
- 2 tablespoons parsley
Instructions
1. In a large soup pot, heat the olive oil over medium high heat. Add the leeks, carrots and celery with the salt and pepper. Stir to combine and cook for about 5 minutes, until the vegetables begin to get soft.
2. Stir in the flour and the curry powder, making sure to coat the vegetables well. Continue stirring for a few minutes more.
3. Slowly whisk in the milk. Add in the stock and bring up to a boil.
4. Add the mushrooms and bring down to a simmer. Cover the soup and cook for about 15 minutes.
5. Remove the cover of the soup. At this point you can leave the soup as is, or if you want a thicker soup (like I did) carefully ladle about 1/3 into a blender or Vitamix. Blend and add back to the pot to finish cooking.
6. Stir in the wild rice, kale, sherry and parsley and stir until the kale is wilted. Taste the soup, you might want to add a bit more salt or pepper. Serve hot or cool completely and store for another snow day.
Notes
Important note: be sure to cook your wild rice before you add it to the soup! If you don’t it will absorb too much of the liquid. 3 cups cooked is about 1 1/4 cups uncooked wild rice.