Description
A nutritious soup made with morel mushrooms and wild rice.
Ingredients
- 1 cup dried morel mushrooms
- 1 cup wild rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Soak the morel mushrooms in warm water for 30 minutes.
- Drain and chop the mushrooms.
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots, celery, and soaked mushrooms, cook for 5 minutes.
- Add wild rice, vegetable broth, and water.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For a creamier soup, add a splash of coconut milk.
- Use fresh morels if available for better flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American