Wild Mushroom Soup
by Collette White | 27 August, 2019
Good Afternoon friends! I hope this finds you all well. Another week, another recipe for you! I’m on a bit of a roll with soups lately, easy enough to do being Winter in Tasmania! I was keen to make a soup with wild rice and I couldn’t go past mushrooms and some other comfort veg. Unfortunately I am intolerant to mushys so couldn’t eat this dinner but it was a hit with my family, including my 8 year old twins who truly dislike mushrooms! Winning! I’d love to hear from you when you make it!
1 tblspn oil of choice
3 cloves garlic – finely crushed
1 red onion – finely diced
150g white mushrooms – thinly sliced
150g brown mushrooms – thinly sliced
1 cup wild rice
1 tblspn dried thyme leaves
1 tblspn dried parsley flakes
½ tblspn turmeric powder
1kg sweet potato – peeled and diced approx. 2cm x 1cm
3 medium carrots – peeled and diced
2 litres water
extra good pinch salt and pepper
200g baby spinach
100ml cream or coconut cream (optional)
Heat a large saucepan on a medium – high heat. Add the oil, garlic, onion, mushrooms, wild rice, thyme, parsley and turmeric and stir for 5 minutes until softened and fragrant.
Add the sweet potato, carrot, water, salt and pepper. Bring to the boil on a medium – high heat. Once boiling, reduce heat to a simmer and simmer for 40 minutes or until the wild rice is thoroughly cooked.
Add the baby spinach and cream or coconut cream if you are using it.
Stir well and serve immediately.
- You can use all white mushrooms if you prefer (or use mushrooms of your choice)
- You can swap wild rice for brown rice, you will need to reduce time by approx. 10 minutes – soup will be ready when the rice is cooked
- The sweet potato makes this dish quite sweet and a little creamy as it is, so the addition of cream or coconut cream is completely up to you with taste and dietary preferences
- You can swap the water for stock or broth if you prefer
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions