A variety of tenderly sautéed mushrooms are a feast for the eyes while the sweetness of sautéed onion are a treat for the tongue. All the while the hearty and wholesomeness of wild rice warms the tummy like a hug. This recipe is quick and easy and of course gluten free, even so, I often double the recipe to send home with guests and to make sure that I have plenty for lunch the next day. Other than being delicious this soup is also good for you. In their book, “The Cancer-Fighting Kitchen” Rebecca Katz and Mat Edelson tell us that some mushrooms are Anti-inflammatory and that mushrooms like shiitake, maitake, and reishi mushrooms appear to boost immunity and possibly disintegrate certain cancer cells. While some compounds, are believed to stop cancer cell division. Even if you have been a little skeptical about mushrooms in the past give them another chance, now that you know what they can do for you and your family. How often do you purchase mushrooms? Other than the humble button mushroom what types of mushrooms do you enjoy most and how do you prepare them?
2-3 T. olive oil
1 small onion cut in half and sliced thin (between 1/3 -1/2 cup)
1-2 thinly sliced garlic cloves
4 c. mixed mushrooms washed and sliced (such as deerwood, button, shiitake, portabella, oyster,)
season salt, pepper, garlic powder to taste
½ c. wild rice
4 c. box chicken or beef broth. Use vegetable stock for vegan if you prefer.
1 c. water
1-2 teaspoons dried chives
1/3 c. red wine optional
How I Do It
Heat olive oil on medium heat in a 2 quart stock pot.
Saute onions for a few minuets just until they begin to soften.
Add garlic and sliced mushrooms and stir.
Season to taste with season salt, pepper, and garlic powder and stir.
Stir and Saute until tender about 10 minuets. Adjust seasonings if needed.
Add rice, stock and water, chives and optional wine.
Stir then bring to a gentle boil until rice is fully cooked according to package directions about 25 minuets.
Adjust seasonings. If necessary.