Wild mushroom and Rice Soup
- Fizzy James
- Oct 20, 2018
- 1 min read
Wild mushroom and rice soup
Serves: 4
Ingredients
knob butter
1 tbsp olive oil
1 small red onion, sliced
250g wild mushrooms ( I found some chanterelles ), roughly chopped
50g small button mushrooms, roughly chopped
2 cloves garlic, minced
2 tbsp wholemeal flour
1 tbsp mixed dried herbs
few sprigs thyme, leaves removed
300ml white wine
4 cups stock ( I used chicken for more flavour but you can use vegetable to keep it vegetarian )
1 tsp tomato paste
120ml double cream
1 tbsp soy sauce
black pepper, to season
250g healthy mixed grains ( i used a microwave packet of brown rice and quinoa to keep it simple )
Method
- Add the oil and butter to a large frying pan. Once melted and hot, add the onions and cover, stirring every so often.
- Once soft, add in the garlic and stir before adding in the thyme and dried herbs.
- Throw in the mushrooms and stir to combine everything. Cover. Once partially cooked, stir in the flour and cook for about 1 minute.
- Pour in the wine and cook for about 15 minutes or until reduced and some of the alcohol is burned off. Add in the stock, water and tomato paste.
- Its up to you how long you want to cook it for, I cooked mine for quite a while and just kept adding water.
- 10 minutes before serving, stir in the cream and season generously. Once everything has heated up, serve with crusty brown bread and butter!
