It is Wednesday, the day for food inspiration! I am not in the mood for a big supper. So a meal like soup will do just fine on this cold day. I’m a big fan of all sorts of soups, but this one with the rice and mushrooms suits best for this time of year. This meal can warm you up, is easy to make and tastes delicious. And on top of all that, it is stuffed with wild rice to fill your belly. Get inspired and enjoy!
2 Tablespoons of soyabutter
1 Large onion, thinly sliced
2 Ribs celery with leaves, diced
¼ Cup parsley, chopped
1 Carrot, thinly sliced
3 Cloves garlic, chopped
1 Pound fresh mushrooms, any kind, sliced
2 Quarts vegetable broth
1,5 Cup wild rice, cooked
Salt and pepper, to taste
1. Meld butter in a large stock pot. Saute the onion, celery, 2 tablespoons marspley, carrot, garlic and fresh mushrooms until soft, about 5 minutes.
2. Add vegetable stock to the pot.
3. Stir in the wild rice and season soup with salt and pepper. Simmer for 10 minutes.
4. Add remaining parsley and ajust seasonings.