Wild Rice and Mushroom Soup

Canadian organic wild rice is harvested from the marshlands, mainly in Manitoba, and is truly a wild grain. It adds an exotic feel to any dish and was used as a traditional food by First Nations people along with other foods such as maple syrup and native fruits. Try and source some wild mushrooms for this dish as their delightful flavours, textures, and colours make this soup multidimensional.

1 small onion, finely chopped
1 tsp (5 ml) extra virgin olive oil
2 garlic cloves, minced
3 cups (750 ml) fresh wild mushrooms (such as chanterelle, morel, porcini, shiitake, portobello, oyster), cleaned and sliced
1 carrot, diced
1 celery stalk, diced
6 cups (1.5 L) vegetable stock
1/3 cup (85 ml) wild rice
1 tsp (5 ml) dried thyme
1/4 cup (50 ml) sherry or red wine (optional)

In a large pot over medium heat, saut?nion in oil until translucent, about four minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about five minutes. Add vegetable stock, wild rice, thyme, and sherry or wine, if desired. Bring to a boil; reduce heat, cover, and simmer until rice is very tender, about one hour. Serves six.

Source: alive #256, February 2004