Mushroom Wild Rice Soup

March 26th, 2014 No Comments

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This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling.

 

It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little baking soda to reduce the acidity (so it won’t curdle).

The baking soda trick can also be used is to make beans more easily (and quietly) digestible.

 

 

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Tamari is a great addition to create depth of flavor, especially if you’re using water instead of stock.  I often season with tamari when a dish seems flat or lacking.  It might overpower delicate flavors but hearty soups, sauces and meats generally hold up well.

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How is tamari different from soy sauce? 

They’re both fermented soy bean with salt added, but soy sauce contains up to 50% wheat and tamari has little or no wheat and is often more concentrated.  Don’t assume tamari is wheat and gluten free—check ingredients!  Check out World’s Healthiest Foods for more than you’d ever want to know about fermented soy.  While you’re at it, look up their 100 healthiest foods and read the incredibly detailed descriptions of nutrient values, health benefits, history, and cooking tips on numerous ingredients.  I am always amazed at their volume of content.  The George Mateljan Foundation—slackers they are not.

 

 

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On an unrelated note (though it does contain tamari) I recently was visiting my father and found Chinese style gluten free chicken dumplings in the freezer section of a nearby grocery store.  Feel Good Foods makes gluten free egg rolls and Chinese dumplings—a treat I have missed since giving up the wheat, and I have wondered who would figure it out first (and well).  Someday I’ll try figuring out a gluten free wonton dough and make my own but for the moment I’m just excited to try them.

 

 

…the receipt has been giving the most amusement of all…

 

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Feel Good Chckn Dump.  Oh yeah.

 

Hammond’s Candy Canes from Denver, Colorado were pretty awesome as well.

 

 

May you eat this soup and Feel Good!

 

 

Mushroom Wild Rice Soup

Prep Time: 15 minutes    Cook Time: 60-70 minutes

 

Saute in a soup pot:

Olive Oil or Butter

1 small Onion or Leek, diced (about 1 1/2 cups)

2 stalks Celery, diced (about 1 1/2 cups)

1 – 2 Carrots, diced (about 1 cup)

Saute a few minutes on medium-low.  

Add:

1/2 pound Crimini or Button Mushrooms, sliced

Saute a few more minute then add:

3 cups Potatoes, cubed

1/3 cup Wild Rice

3 1/2 cups Water, Chicken Stock or Vegetable Stock

1/8 teaspoon Red Pepper Flakes

1 1/2 – 2 teaspoons Sea Salt, taste at the end

Dash Black Pepper

1 large clove Garlic, minced

Simmer around 50 minutes, turn off heat. 

Sometimes I roughly mash it with a potato masher, sometimes I don’t.  

Add:

1 Tablespoon Tamari

1 1/3 cup Milk or 1 cup Water + 1/3 cup Cream

1 cup Fresh Parsley, chopped

Let cool for 15 minutes, then add:

1 1/3 cup Buttermilk

1/8 teaspoon Baking Soda

Taste and Adjust.  

You may need to add more water, stock or milk if the wild rice has absorbed all of the liquid.  Sometimes vegetables like potatoes contain a lot of liquid and sometimes they are dry…thus we taste and adjust…

 

 

Spalted Maple spoon from Frank Wright

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