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Recipe Multiplier
2lbsCrimini Mushrooms sliced
1tspBragg's Liquid Aminos
1tbspGarlic Confit Oil or Vegetable Oil
1eaYellow Onion sliced
2eaShallots sliced
4eaGarlic Cloves chopped
3eaCelery Stalks ¼" diced
2eaCarrots ¼" diced
1cupWhite Wine
64ozVegetable Stock
1 ½tbspMushroom Base - Better than Bouillon Base (vegetarian)
1tbspDry Thyme
1cupWild Rice Blend
Salt and Black Pepper to Taste
Instructions
Vegetable Stock
Make the Vegetable Stock (or use store bought) Strain stock once cooking is complete.
Smoke the Mushrooms
Slice the mushrooms into ¼" to ⅜" thick slices.
Toss half of the mushroom slices with the Bragg's Liquid Aminos. Smoke Mushrooms on a smoker set at 225° for 30 min - 1 hour. You can substitute Oven Roasted Mushrooms roast at 325° degrees for 15 - 20 min.
Prep for the Soup
Cut the onions and shallots into strips.
Chop the garlic.
Cut the carrots and celery into ¼" dice.
Cooking the Soup
In a 5 quart pot, heat the Garlic Confit Oil or vegetable oil over medium heat.
Add the onions and shallots. Cook to caramelize the onions and shallots. Take the time to give it at least 20 minutes to caramelize. This will help to deepen the flavor of the soup.
Once they are caramelized, add the garlic and carrots and celery and saute for a couple of minutes.
Add the smoked or roasted mushrooms to the pot and saute for a couple of minutes to break down the mushrooms a bit.
Deglaze the pot with the white wine. Reduce by half.
Add the vegetable stock and bring to a boil.
Add the Mushroom Base and break apart in the boiling broth.
Add the dry thyme and wild rice blend.
Reduce the soup to a simmer and cook covered for 45 minutes or until the rice is cooked.
Puree 1/3 of the soup. This will thicken the soup to a nice texture.