Find your super hugest bowl cuz it’s Homemade Soup Day!
I was a picky little chickpea. The only soups I’d (willingly) eat as a kid were Mom’s homemade soups, and my favorite was her chunky mushroom rice soup…it was rich and thick and salty and totally satisfying.
My least favorite soup was the tomato soup they served in my grade school cafeteria. If there was anything other than ketchup, pepper and water in it I’d be surprised. The only way I could choke it down was by piling in a gazillion bags of oyster crackers. All hail Adam Exton, inventor of the almighty Oyster Cracker! 🙂
Porcini Wild Rice Soup
1/2 oz. dried porcini mushrooms
2 cups boiling water
2 Tbsp. olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 Tbsp. fresh thyme
1 tsp. salt
Black pepper, to taste
8 oz. cremini mushrooms (about 3 cups), thinly sliced
1 1/2 cups wild rice (a blend, preferably)
4 cups vegetable broth (or more if needed)
1 carrot, peeled and grated
Several sprigs fresh chervil for garnish
Now grab your ladles and carry on…Porcini Wild Rice Soup
According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.