Seacoast Mushroom Soup
Ingredients
- 1 to 2 pounds Shiitake Mushrooms (or a blend of your favorite shrooms) thinly sliced or torn apart by hand
- 1 onion chopped (be careful don’t cut yourself)
- 4-6 cups of veggie stock (make it or buy it)
- ½ cup of wild rice blend
- 4-5 tablespoons of butter or ghee for sautéing the mushrooms and onions
- 4-6 cloves of garlic diced (more or less depending on how much you like garlic)
- 1 teaspoon of thyme (add more if you like thyme)
- 1 cup sherry wine
- Salt to taste (about a ½ teaspoon)
- Pepper to taste (about ½ -1 teaspoon)
Instructions
- Melt butter/ghee and sauté diced/torn mushrooms, chopped onions and garlic in a pot until soft. Add sherry wine to mix and simmer for 2 more minutes. Add heated veggie stock, thyme and uncooked rice to the pot. Simmer for a good 20 minutes and add salt and pepper to taste. Then enjoy with a friend!
Notes
Seacoast Mushrooms can be found at the following farmers’ markets all winter on Saturdays - Stonington, New Haven, and Westport. Follow them on Instagram @seacoastmushrooms or on Facebook at facebook.com/seacoastmushrooms1205/
