Mushroom Soup With Wild Rice And Brown Rice

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs mushrooms
• 3 tablespoons extra-virgin olive oil
• 2/3 cup finely chopped carrot
• 2/3 cup finely chopped onion
• 2/3 cup finely chopped celery
• 1 garlic clove, finely chopped
• 1/2 cup brown rice
• 1/2 cup wild rice
• 5 1/2 cups chicken broth or 5 1/2 cups beef broth
• 1/4 teaspoon fresh ground pepper
• 1 large bay leaf

Recipe

• 1 by hand or in a food processor, chop 1 pound of the mushrooms very fine, stems and all, almost to a paste.
• 2 slice the remaining 1/2 pound mushrooms, right through the stems, about 1/4 inch thick.
• 3 in a 5-6 quart pot, warm oil over med-low heat; saute the carrot, onion, and celery until beginning to brown, about 15 minutes.
• 4 add in garlic and saute another minute.
• 5 add in the chopped mushrooms and mix thoroughly; cook over medium heat, stirring frequently.
• 6 when the mushrooms exude their liquid, stir in the brown rice, wild rice, broth, pepper, and bay leaf.
• 7 cover and bring to a boil over high heat.
• 8 decrease heat, stir well, cover again, and let soup simmer briskly for 35 minutes, stirring occasionally.
• 9 add the sliced mushrooms, cover, and simmer another 10 minutes.
• 10 correct salt, if necessary.
• 11 serve immediately in deep or wide bowls or, for a thicker soup, let stand until serving time and reheat.
• 12 pass the pepper mill.