Wild Rice, Leek, and Mushroom Soup
Author: Guava Rose
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
A savory soup that is creamy and soothing.
  • 2 T. butter
  • 1 T. oil
  • 2 c. sliced leeks (white part only)
  • 2 c. sliced portabello or shiitake mushrooms
  • 1 tsp. sea salt
  • ½ tsp. thyme
  • 5 c. water
  • 2 low sodium bouillon cubes
  • ¼ c. dry sherry
  • ⅓ c. wild rice
  • ⅓ c. long grain rice
  • 3 c. evaporated milk
  1. In a large pot, melt butter and oil on medium high heat. Add leeks, mushrooms, salt and thyme. Stir and cook until the vegetables are soft, about ten minutes or so.
  2. Add water, bouillon cubes, sherry, wild rice and long grain rice. Bring to a boil, then turn down to medium low. Simmer, stirring occasionally for 75 minutes or more until the wild rice is tender as desired.
  3. Turn heat down to low and add the evaporated milk. Bring soup back to a low boil. Make any seasoning adjustments if needed. Remove from heat.
  4. Non-dairy version: replace evaporated milk with ½ c. rolled oats blended with 3 c. water.
Recipe by Guava Rose at http://www.guavarose.com/2012/11/wild-rice-leek-and-mushroom-soup/