Posted by Megan | Dinner, Soup, Vegetarian


As faithful readers know, on this blog we share recipes that we make in our regular day-to-day life, meaning we often only make them once. Since we are recipe sharers and not curators, we don’t have to try a recipe several times to perfect the proportions before sharing it with the world! Instead, we try recipes, adjust them as we go and then report to you if/how we thought that turned out. Therefore, it is rare to make a recipe more than once in our household, much less to do so within the same month. This stew was just that good. I tried it on a cold week while Will was soaking up the sun in Trinidad and it fed me for the entire week. Best part? I never got tired of it. Every day, it improved. So when Will returned home, I bragged and bragged about this awesome stew that I made and he finally said, “well why don’t you just make it again for me so I can try it to?” DUH. So I did and chef Willis was impressed. This recipe seems soooooooo unassuming at first and I really just picked it because I hadn’t had wild rice in a long time. Even looking at the ingredient list I was like, “eh, whatever. It’ll at least feed me for a few days.” But the nugget in this one is the beautiful beautiful flavor of the mushrooms. Let those babies release their juices as long as you can possibly bear, because THAT is what makes this a gem. Sure, it’s creamy, sure there’s other veggies. But those mushrooms. Those are what you’re waiting on. Anywho, it’s still early spring and this is a good fill-you-up meal to have in your fridge while the weather is doing its thing outside!

Cooking Notes: The biggest change I made to this recipe was to include kale. I just felt like the soup needed a little more green than the celery and rosemary offered, so I just plopped in some hearty kale and it worked! I also declined to use the cheese rinds that are suggested in the original recipe and don’t feel like I’m missing much. Lastly, I chose to use whole milk instead of heavy cream!

Wild Rice & Mushroom Stew (adapted from The Kitchn; serves 8)
1 cup wild riceDSC_0374
1 large yellow onion, diced
4 celery stalks, diced
1 lb. mushrooms, diced
2 cloves garlic, minced
1 tsp oregano (fresh or dry)
3 tbsp all-purpose flour
1 cup white wine
1 bay leaf
4 cups veggie stock
1 tsp minced fresh rosemary
1 cup whole milk
1 bunch kale, shredded and chopped
1 tbsp cider vinegar
2 tsp salt, divided

Bring a large pot of water to a boil, then add the wild rice and 1 tsp of salt, reducing to a simmer. Cook for 40-to minutes, covered, until the rice has burst open and tastes tender. Drain and set aside.

Wild Rice & Mushroom StewWhile the rice cooks, you can prepare the rest of the stew. Warm 1 tsp of oil in a Dutch oven over medium-high heat, then add the onions and celery with 1/2 tsp of salt, cooking until the onions have softened and turned translucent, 3-5 minutes. Turn the heat down to medium and stir in the mushrooms and another 1/2 tsp of salt. Cook for 15-20 minutes (or longer), until the mushrooms have released ALL their liquid and turned a soft, dark golden-brown. Add the garlic and oregano, cooking until fragrant, about 30 seconds. Sprinkle the flour in, stirring until the vegetables become sticky and there isn’t any more dry flour. Increase the heat back up to medium-high and pour in the wine. Stir and scrape the brown bits off the bottom on the pot. Continue simmering until the wine has reduced by approx. half and the liquid has thickened. Add the bay leaf and stock, bringing to a boil. Once boiling, reduce to a simmer, then allow to simmer for 20 minutes. Add the rosemary, milk, kale and cooked wild rice. Simmer for another 15 minutes until it has thickened from a soup-quality to a stew-quality. Stir in the cider vinegar, taste and adjust seasonings, then enjoy with a nice piece of crusty bread!

Recipe: The Kitchn: Wild Rice and Mushroom Soup


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