Mushroom Soup with Wild Rice

September 20, 2011

 

mushroom soup with rice

This past weekend, I spent a lot of time with kids. I loved every minute of it because kids always bring out the best in me. I love their sense of wonder and silly stories and could listen to them for hours. When the weekend was over, it made me think a lot about my own childhood and how my childhood affects the decisions I make every day especially when it comes to taking care of myself.

I was two years old when I was stricken with polio.

My mother told me that I was at the beach running around when suddenly the strength went out of my legs and I fell down. My body was on fire, and they rushed me to the hospital. I was immediately admitted and spent the next six months of my life laying in an iron lung and long hours of physical therapy.

I remember a lot of kind people at that hospital. I'm sure they were much kinder to me because they knew my mother never came to visit. She was too fragile. My father would try to visit, but he worked long hours as a cab driver to support a family of six.

I was extremely close to one nurse at the hospital who was black, and she gave me the most beautiful black doll. It was called an Amos and Andy doll. In those days you didn't see many two year old white kids carrying around black dolls. I loved that doll so much and took it everywhere. Unfortunately the doll got lost over the years but a while back my brother found one on EBay and I bought it. It sits in a chair by my bed and I still find it comforting.

Iron Lung

I was released from the hospital into the arms of my Italian aunt and Godmother. They were determined to make me well.

They took me straight to a cottage in Cape Cod, threw me on the dining room table and worked on my arms and legs all summer.

To this day, I am convinced that I don't have any physical deformities from polio because of my relative's care, faith and dedication in making me well. Now I am determined to spread the word about the benefits of being vegan and the relationship between food and disease.

Your body is precious and you should treat it with the utmost respect.

Creamy Mushroom Soup with Wild Rice

Autumn is arriving on Friday, and it is time to start making all that comfort food we love “vegan style”.

To celebrate autumn, I hope to create a new soup each day this week.

Today I made the most rich and yummy mushroom soup. The best thing about soup is that it is quick, easy and hard to mess up. I always add tofu to the soup when re-heating which gives me a delicious high-protein option.

Soup also freezes well so make extra for those days you don't have time to cook. Serve with your favorite salad. Here, is my first soup recipe of the week. Vegan day 143 – Wish me luck!

5 from 1 reviews
Mushroom Soup with Popped Wild Rice
 
Ordinary Vegan Mushroom Soup with Popped Wild Rice
Author:
Recipe type: Soup
Ingredients
Rice
  • 1 tablespoon olive oil
  • 2 large shallots, thinly sliced
  • 1½ teaspoons minced garlic
  • 1 pound Portobello mushroom caps sliced ¼ inch thick (4 cups)
  • 4 ounces of Shitake mushrooms, stemmed and sliced ¼ inch thick (1½ cups)
  • 4 ounces oyster mushrooms or white mushrooms, trimmed and liced ¼ inch thick (1½ cups)
  • 1 TSP kosher salt or to taste
  • Freshly ground black pepper to taste
  • ½ cup dry white wine
  • 4 cups of vegetable stock (low-sodium)
  • 5 sprigs fresh thyme
  • 1 TSP dried basil
For the garnish
  • 1 TBSP grapeseed or canola oil
  • 2 TBSP uncooked wild rice
  • ⅓ cup chives in ½ inch pieces
  • pinch of kosher salt
  • pinch of freshly ground black pepper
or another garnish I like is red onion
  • 1 red onion sliced
  • 1 TBSP olive oil
  • salt & freshly ground pepper to taste
Instructions
Rice
  1. Place oil in a medium saucepan over medium heat until hot. Add the shallots and cook 3-4 minutes until slightly translucent and fragrant but not brown. Add the garlic and cook another minute. Stir in the mushrooms, salt and pepper and cook stirring frequently until the mushroom have softened approximately 4 minutes. Add the wine and raise the heat to medium-high. Simmer for 5 minutes so that the wine reduces.
  2. Add the vegetable stock, thyme and basil. Simmer for 15 minutes. Remove from heat and discard the thyme.
  3. Transfer the soup to a blender, working in batches. Fill the blender no more that one-third full. Blend at high speed until creamy. Transfer the soup to a saucepan and set over low heat to keep warm. I love throwing a garnish on top especially when I have company. Here are two options
For the garnish
  1. Pour the oil in a small skillet and heat over medium-high heat for one minute. Add the wild rice and shake the uncovered pan over the heat to toss the rice until of the rice has puffed up and split open, 1½ to 2 minutes. Transfer the popped rice to a paper towel-lined plate to drain.
  2. When the rice is cool, place it in a small bowl and add the chives, salt and pepper. Toss with a fork to combine. Garnish the soup with the popped wild rice and chive mixture.
red onion garnish
  1. Heat oven to 400 degrees. Mix onion and olive oil. Place on cookie sheet. Cook for approximately 15 minutes until the onions brown and look crispy. Sort of like onion rings without the batter.

 



1 thought on “Mushroom Soup with Wild Rice

  1. Thank you so much for sharing your story ….. so heartwarming to hear in this day and age. Yes, our bodies are precious and are a gift and should be well maintained with utmost respect. Again, thanks for sharing!

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