As the last days of summer slide into harvest season, the forest comes alive with all types of edible goodies. Namely, buttery mushrooms that turn a plain rice soup into a savory, herbed decadence your taste buds will crave again and again. And the best part? Preparation is easily, involving not much more than a long slow cook in your slow cooker and a short oven roast.
SLOW COOKED WILD RICE SOUP WITH FOREST MUSHROOMS
Ingredients
- 1 cup dry wild rice
- ½ sweet onion, diced
- 6 carrots, chopped
- 5 cups low-sodium veggie or chicken broth
- 1 cup dry white wine
- 4 teaspoons Ava Jane’s Kitchen Everyday spice blend
- 1 Tablespoon chopped fresh thyme
- 2 bay leaves
- 1 cup full-fat coconut milk
- 2 pounds mixed mushrooms, roughly torn
- 4 cloves garlic, smashed
- 8 tablespoons Ava Jane’s Avocado Oil
- Zest from 1 lemon
- Ava Jane’s Colima Sea Salt and fresh pepper to taste
Directions
- n your slow cooker, combine wild rice, onion, carrots, broth, wine, thyme, bay leaves, Everyday Seasoning, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours.
- During the last 30 minutes of cooking, stir in the coconut milk and cook until warmed through. Remove the bay leaves.
- About an hour before the rice is done, preheat the oven to 425ºF. In a baking dish, combine the mushrooms, garlic, butter or avocado oil, thyme, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking.
- Now stir the mushrooms, mashed garlic, and any butter left into the rice soup.
- Serve garnished with fresh thyme if desired.