Tuesday, July 8, 2014

Creamy Mushroom Kale Soup with Wild Rice

I loved this soup. I started with this very not-vegan recipe, but it ended up wonderful. I halved the recipe, then changed some things, but I added so much more veggies that it ended up still serving four.  You can adjust the ratio of stock to coconut milk depending on how rich you want it.

Creamy Mushroom Kale Soup with Wild Rice
(adapted from the 36th avenue)

1/3 cup dry wild rice
2 TB olive oil
2 c sliced button mushrooms, chopped
1 c sliced shiitake mushrooms (I used rehydrated ones), chopped
(any combo of 3 c mushrooms will do)
1/2 c celery, chopped
1/2 c leeks, sliced (white part only)
1/4 c fennel, chopped
2 c kale, chopped (ribs removed)
1/2 TB garlic, minced or pressed
2 TB all-purpose flour
2.5 c vegetable stock (use less stock and more coconut milk for a richer broth)
1/2 c coconut milk
fresh thyme and parsley
salt and pepper to taste
1 TB scallions, minced

1. In a medium saucepan, cook wild rice according to package directions.
2. In a large stock pot on medium heat, warm olive oil. Add mushrooms, celery, leeks, fennel, and kale. Cook until liquid from mushrooms evaporates (about 5 mins); stirring frequently. Add in garlic and continue cooking for 1 minute more.
3. Whisk in flour and stir constantly for a couple of minutes. Slowly whisk in broth and half-and-half until no flour lumps remain. Reduce heat to simmer and cook until thickened. Add herbs a few minutes before finishing. Season with salt and pepper to taste.
4. Divide in four separate bowls and add a scoop of rice to each serving.  Garnish with scallions. Serves 4.

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