Wellness Minneapolis
  • Home
  • Appointments
  • Workshops
  • Dr. Barrett
    • About Dr. Barrett
    • Naturopathic Medicine
    • Mentoring
    • Dr. Barrett's Blog
  • Jesse Haas
    • About Jesse
    • Functional Nutrition
    • Massage + Constitutional Hydrotherapy
    • Jesse's Blog
  • Practitioners
    • Chiropractic Care with Dr. Jillian
    • Integrative Energy Work with Lisa Leonard, MA, HTP-A
    • Integrative Health + Wellness Coaching with Olivia Beisler, NBC-HWC
    • Massage + Bodywork with Amy Daws, CMT
    • Naturopathic Medicine with Dr. Aidanne
    • Naturopathic Medicine + Acupuncture with Dr. Hamilton
    • Naturopathic Medicine with Dr. Jones
    • Physical Therapy + Wellness Coaching with Dr. Rita White
    • Reiki with Lynn Salmon-Easter
  • Resources
    • Blog
    • Recipe Box
    • Partners
    • Book List
  • Newsletter Signup
  • About
    • Join Our Team
    • Art Heals Residency
    • Forms
    • Testimonials
    • FAQs >
      • Charm FAQ
  • Contact
  • Shop

Mushroom WilD Rice Soup

10/11/2014

0 Comments

 
Picture
For the record, I am the master of one-pot meals. 

Soups, stews, roasts, cassoulets; you name it, I'm on it.  Every week, I make a big pot of soup for my wife and I to pack for our lunches. And every pot starts with the same ingredient: delicious, home-cooked bone broth (and love, but that's a given). I make all kinds of soups, but they are always packed full of colorful veggies and generously flavored with herbs and spices. 

Here is the recipe I'm making today for our lunches this week. It's one of our all time favorites that I adapted from Mollie Katzen's Moosewood Cookbook. The original recipe calls for barley, but as my household shifts to gluten-free (more on that at a later date) I am substituting wild rice. 

Mushrooms are really incredible things: they have cancer-fighting nutrients and are our only plant source of vitamin D. Wild harvested and Asian mushrooms generally have higher quantities of these beneficial nutrients, so try shiitake, maitake, enoki, and oyster. You may not be able to find these varieties fresh at your local grocery store, but you may find them dried. If using dried mushrooms, reconstitute them before cooking by covering them with boiling water and allowing them to soak for 10 minutes or until they plump up. 

Mushroom Wild Rice Soup
makes 6-8 servings

Ingredients:
1/2 cup wild harvested wild rice*
6 1/2 cups bone broth
1-2 tablespoons pasture-raised butter
1 medium onion, chopped (about 1 1/2 cups)
2 medium cloves garlic, pressed
1 lb. assorted mushrooms, sliced 
6 (or more) kale leaves, de-stremmed and chopped
1/2 teaspoon salt
4 tablespoons dry sherry
3 tablespoons wheat-free tamari
1/2 teaspoon freshly ground black pepper

Method:
1. Rinse wild rice in a mesh strainer under cold water. Place it in a large soup pot and cover with 1 1/2 cups of the bone broth. Bring to a boil, then cover and reduce heat to a simmer. Cook until some of the rice kernels have split open (approximately 20 minutes).

2. Meanwhile, melt the butter in a skillet. Add the onions and saute for about 5 minutes over medium heat. Add garlic, mushrooms, and a generous pinch of salt. Cover and cook, stirring occasionally, until everything is very tender; about 10-12 minutes. Stir in kale, tamari and sherry. 

3. Add the saute and remaining broth to the cooked wild rice. Grind in a generous amount of black pepper, and simmer, partially covered for another 20 minutes over very low heat. Taste and add more tamari and sherry if desired (I always do!). 


* Cultivated wild rice is a hybrid of brown rice and the Midwest native wild rice. It takes longer to cook than wild harvested wild rice, so if you are using cultivated wild rice, adjust cooking time to 60 minutes.

0 Comments



Leave a Reply.

    Recipes

    Every time you eat is an opportunity to nourish your body. Find our recipes on Pinterest!

    Get recipes delivered to your inbox monthly! Sign up for our newsletter.
    Sign up

    Recipe Box

    All
    Breakfast
    Dairy Free
    Drinks
    Fall
    Gluten Free
    Main Course
    Side Dish
    Spring
    Summer
    Treats
    Vegetables
    Winter

    RSS Feed

4450 Nicollet Ave S.
Minneapolis, MN 55419

Free parking in lot accessed from 45th St
Phone: (612) 598-8627
Fax: (612) 284-7910 
Sessions available by appointment only - please bring a mask.
​No walk-ins at this time. 
Follow Us
Find us on Instagram @wellnessmpls
Contact Us • Practitioners • Newsletter Signup
Thank you to Emma Freeman for many of the photos on this site and on the walls at our location.
© Wellness Minneapolis | All rights reserved