Vegan Mushroom Wild Rice Soup

Here is another vegan recipe from the Candle Cafe Cookbook. (Can you tell that I like the book??)

Something that I have always been confused about is what wine to use in cooking. The majority of the time a recipe will call for "dry white wine". Well WTF is that?! I just drink what's cheap! I stumbled upon this thread on Chow and found it extremely helpful. The one that hooked me is, "Most often dry vermouth, Noilly Pratt to be exact. That is what Juila used and my mom." Julia and moms always know what to do. I had a hard time finding Noilly Pratt though. I'm still on the lookout for it.

What I did buy are those silly little bottles of wine that come in a four pack. I felt like a dork at the cashier but it is economical and practical! I used nearly one bottle for this soup and put the rest of the bottle (a screw cap which is good) in the fridge. About a week later a recipe I was making called for dry white wine. PERFECT! I love when things work out. (it's the little things in life that make me happy)


I thought this soup was awesome. A great flavor from the leeks and I think you can never go wrong with wild rice and mushrooms!



Mushroom Wild Rice Soup
Source: The Candle Cafe Cookbook
Yield: 6 servings

1/2 cup plus 4t dry white wine
2 garlic cloves, minced
1 small onion, diced
1/4 leek, rinsed and chopped
12 large mushrooms, sliced
1/2t thyme
1/2t oregano
4 cups vegetable broth
1 cup cooked wild rice
4t white flour
S&P

In large saucepan heat 1/2 cup wine to simmer. Add garlic, onion, leek and simmer 10 minutes until tender.

Add mushrooms, thyme, oregano and simmer 5 minutes or until mushrooms are tender. Add broth and bring to low boil. Simmer 20 minutes then stir in cooked rice.

Dissolve flour in remaining wine and add to soup. Bring back to boil.

Season with S&P and serve.