Harvested from Northern lakes and rivers
Hand gathered from naturally growing paddies
Parched and thrashed over wood fire
Fanned to remove the chaff
Farmed by nature
It is rainy and the sky is that hue of slate that makes me want soup. And, several of you requested the Wild Rice Soup recipe from the ICON Solar House Decathlon Harvest Moon dinner party menu. Pair this soup with a mixed green salad, crusty bread, and a reading or viewing of Where the Wild Things Are and you've got a perfect evening.
Wild Rice Soup
2 tablespoons olive oil or butter
1 pint mushrooms (Baby Bella are a fine choice), sliced
8 sprigs fresh thyme
1 red or yellow onion, chopped fine
1 red bell pepper, chopped fine
4 carrots, chopped in 1/2 inch cubes
2 potatoes, chopped in 1/2 inch cubes
2 Roma tomatoes, chopped fine
6-8 cups chicken or veggie stock (Better Than Bouillon’s vegan paste is amazing!)
~3 tablespoons apple cider vinegar
2 to 3 cups cooked wild rice
1/3 cup half and half (optional)
In large saucepan, melt and heat 1 tablespoon butter or olive oil; add mushrooms and 6 thyme leaves (remove from sprigs), salt and pepper and cook mushrooms until they release their liquid. Set mushrooms aside. In same saucepan, melt and heat remaining 1 tablespoon butter or olive oil; sauté onion and red pepper, salt and pepper and cook until tender. Add stock, carrots, potatoes, tomatoes and remaining thyme leaves (remove from sprigs). Cook until mixture comes to a boil; reduce heat to simmer, cover and cook about 20 minutes or until carrots and potatoes are tender. Check for seasoning and add vinegar, salt, pepper to taste. Stir in cooked mushrooms and rice; simmer about 5 minutes. Blend in half and half; heat to serving temperature.
Serves 8. Add chicken, turkey, or ham to make use of leftovers.